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.
