|Carrots||2 Medium, cut into julienne strips|
|Avocado||1 Large, pitted, peeled, and chopped|
|French salad dressing||2⁄3 Cup (10.67 tbs)|
|Lettuce leaves||3 (In Cup Shape)|
Peel and coarsely chop celeriacs; cook as directed above.
In deep bowl combine celeriacs, carrots, and avocado.
Pour French salad dressing over and toss to coat.
Refrigerate 2 to 3 hours, stirring occasionally.
Drain vegetables and spoon into lettuce cups
Serving size: Complete recipe
Calories 1617 Calories from Fat 1090
% Daily Value*
Total Fat 127 g194.6%
Saturated Fat 17.3 g86.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1946.7 mg81.1%
Total Carbohydrates 125 g41.7%
Dietary Fiber 41.4 g165.6%
Sugars 41.6 g
Protein 20 g39.3%
Vitamin A 477.3% Vitamin C 176.5%
Calcium 39.2% Iron 45.5%
*Based on a 2000 Calorie diet