Dark flecks of shelled hemp seed play off the bright color of carrots in this salad.
2 medium carrots, peeled
8 oz. celery root, peeled
3 green onions, chopped (¼ cup)
¼ cup shelled hemp seed
2 tsp. Dijon mustard
2 tsp. white wine vinegar
4 tsp. hemp seed oil
1. Grate carrots and celery root using finest grater setting of food processor. Transfer to bowl, and stir in green onions
and hemp seed.
2. Whisk together mustard and vinegar in small bowl. Whisk in hemp seed oil. Season with salt and pepper, if desired.
Add vinaigrette to carrot and celery mixture, and toss to coat.
PER ½-CUP SERVING: 119 CAL; 4 G PROT; 7 G TOTAL FAT (<1 G SAT FAT); 10 G CARB; 0 MG CHOL; 135 MG SOD; 2 G FIBER; 3 G SUGARS
Canada-based food writer Matthew Kadey, RD, would be lost without his hemp seed yogurt p.m. snack.
Source: Vegetarian Times, April May 2011
Republished by Health Care Programs