HANDS-ON TIME 15 minutes
TOTAL TIME 15 minutes
MAKES 4 to 6 servings

INGREDIENTS

• ¼ cup light mayonnaise
• ¼ cup Balkan-style plain yogurt
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• ¼ tsp each salt and pepper
• 2 cups julienned peeled kohlrabi
• 2 cups julienned peeled rutabaga
• ¼ cup chopped fresh parsley

PREPARATION

• In large bowl, whisk together mayonnaise,
  yogurt, lemon juice, mustard, salt and pepper.
• Add kohlrabi, rutabaga and parsley; toss to coat.
• (Make-ahead: Refrigerate in airtight container for
  up to 3 days. Toss just before serving.)

NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about
70 cal, 2 g pro, 4 g total fat (1 g sat. fat), 8 g carb, 3 g fibre,
5 mg chol, 208 mg sodium, 325 mg potassium. % RDI: 5%
calcium, 4% iron, 3% vit A, 63% vit C, 9% folate.

TIP FROM THE TEST KITCHEN
This dressing is equally tasty over
julienned celeriac or broccoli stems,
or shredded brussels sprouts.