Ingredients and Weight:
- Rutabaga, peeled and diced: 900g (2 lbs)
- Carrot, diced: 600g (1.3 lbs)
- Celery, diced: 300g (10.5 oz)
- Red onion, chopped: 150g (5.3 oz)
- Dried cranberries: 100g (3.5 oz)
- Pecans, toasted: 100g (3.5 oz)
- Mayonnaise: 250ml (1 cup)
- Sour cream: 400ml (1.7 cups)
- Apple cider vinegar: 80ml (1/3 cup)
- Dijon mustard: 30g (2 tbsp)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the rutabaga, carrot, celery, onion, cranberries, and pecans.
- In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, and mustard until smooth.
- Pour the dressing over the salad and stir to coat.
- Season with salt and pepper to taste and chill for at least 30 minutes before serving.
Nutritional Information (per serving):
- Calories: 320
- Fat: 18g
- Carbohydrates: 36g
- Protein: 6g
- Fiber: 5g
Dish Characteristics:
- Vibrant and colorful
- Sweet and tangy flavor
- Crunchy and satisfying
- Perfect for a summer picnic or light lunch
User Comments:
- "This salad is amazing! It's so refreshing and flavorful."
- "The combination of rutabaga and carrots gives it a unique and delicious taste."
- "I love the addition of cranberries and pecans, they add a nice crunch."
Special Precautions and Tips:
- Use fresh rutabagas for the best flavor.
- If you don't have Dijon mustard, you can substitute yellow mustard.
- Serve the salad on a bed of lettuce or arugula for extra freshness.
