Recipe Week #   10
ROOT CELLAR SALAD WITH CURRIED CIDER DRESSING

Weekly recipes and ingredients are on display at Ellsworth Hannaford (shown) and Trenton Marketplace IGA.

This elegant salad uses vegetables that are traditionally stored in the root cellar. Feel free to vary the type, but don’t mix the beets in with the rest of the vegetables to prevent the red from discoloring. The leftover Curried Cider Dressing is great on mixed greens also.

• 2 tablespoons canola oil

• 1 cup reduced liquid from poaching apples

• 1 ½ to 2 teaspoons curry powder (to taste)

• 3 tablespoons white vinegar

• 2 tablespoons chopped fresh parsley

• Sea salt and fresh pepper to taste

Cook the root vegetables in separate pans until they are just fork tender. Cut them into bite- sized chunks and set aside. In a large saucepan, combine the apple cider and white wine. Bring the mixture to a boil. Add the apple slices and poach until the apples are just fork tender. Add the raisins to the liquid to plump them. Drain the apples and raisins, reserving the juice to make the dressing. Return the juice to the stove and boil and reduce until it is reduced to one cup. Prepare the dressing by whisking together the reduced juice, canola oil, curry powder, white vinegar and chopped fresh parsley. Season to taste with sea salt and fresh pepper.

To prepare the salad: Toss the apples, raisins, pine nuts and all the root vegetables with 2 – 3 tablespoons of the dressing. Mound in the center of a platter. Toss the beets with 1 tablespoon of the dressing and arrange around the vegetables. Serve immediately. Makes 8 servings.

Nutritional analysis per serving: 175 calories, 2 grams protein, 29 grams carbohydrates, 6 grams fat (0 grams trans fat), 67 mg. sodium, 6 grams fiber. Nutritional bonus: high fiber, good source of Vitamins C , A and K.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.

Lose and Win teams celebrated the completion of the 10 week program in Hancock County to lose weight and become healthier.

They have accumulated an impressive grand total of 2645.9 pounds (average of 7.036 pounds per person)

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