This flavourful salad makes an excellent side dish but can also serve as a light lunch on its own. You can also turn this into a hot dish by tossing the “salad” ingredients in a little bit of cooking oil, and baking them for 20 minutes, before you add the dressing.

Ingredients

For the Salad:
2 Apples (Cortland or Macintosh), cored and diced
1 bulp celeriac, peeled and julienned
2 C cabbage, shredded
1 red onion, diced
1 kolrabi, peeled and grated
¼ C crumbled walnuts
¼ C cried cranberries (sweetened) OR raisins

For the Dressing:
1 C plain yogurt
1 tbsp grainy (Dijon-style) prepared mustard
Pinch salt (or garlic salt)
2 tbsp cider vinegar
1 tbsp dried parsley (or ¼ C fresh parsley, well chopped)
1 tsp dried tarragon

In the small mixing bowl, blend the dressing ingredients together and allow to stand while you prepare the rest of the salad

Prepare the vegetables and fruits, washing, peeling, and chopping them as directed in the ingredients list

Toss salad ingredients together in the large bowl until well mixed

Add dressing to salad and toss again until everything is well covered

Serve and enjoy

Learn how to makediet soup recipes here.