SAIT Polytechnic's Downtown Culinary Campus
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Celeriac, Apple and Raisin Salad

Mix up your weekly menu with this fresh and healthy salad taken from SAIT's Seasons cookbook and brought to you by Chef Andrew Springett.

Directions

Drain water from raisins then place all ingredients in a bowl, season and fold in lemon yogurt dressing.
Marinate in fridge for 30 minutes before serving and checking seasoning.
Place on a plate and garnish with Gala apple slices and washed FriseƩ lettuce.
In a large bowl whisk together yogurt, olive oil, lemon zest, fresh lemon juice, honey and salt. Check seasoning before serving.

Ingredients

1 celeriac, small, peeled cut into fine julienne

2 gala apples, medium, cored, diced skin-on

2 carrots, medium, peeled and cut into fine julienne

1/2 cup raisins soaked in 125 ml warm water to soften

2 green onions, sliced fine

salt and pepper to taste

1 head FriseƩ lettuce, washed and drained (lightly dress with olive oil and a squeeze of lemon juice)

1 Gala apple, medium, core removed sliced thin

toasted walnuts and/or pecans may be added (optional)

Lemon Yogurt Dressing

1/4 cup low-fat plain yogurt

2 tsp olive oil

1/2 tsp lemon zest, fine mince

1 tsp fresh lemon juice

1 tsp honey

1/2 tsp salt

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