2 Medium, cut into julienne strips for about 1 cup
1 Large, pitted, peeled, and chopped
French salad dressing
2⁄3 Cup (10.67 tbs)
3 Cup (48 tbs)
Peel and coarsely chop celeriacs.
Wash and drain.
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.