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Picture of Celery Root Salad with Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1657 kcal 83 %
  • Fat 135 g 208 %
  • Saturated 31 g 154 %
  • Carbs 94 g 31 %
  • Fiber 17 g 69 %
  • Protein 30 g 61 %
  • Cholesterol 101 mg 34 %
  • Sodium 2804 mg 117 %
  • Calcium 980 mg 98 %
  • Magnesium 216 mg 51 %
  • Potassium 2951 mg 63 %
  • Iron 9 mg 49 %
  • Zinc 6 mg 59 %
  • Phosphorus 1441 mg 206 %
  • Vitamin A 206 µg 23 %
  • Vitamin C 117 mg 130 %
  • Thiamin (B1) 1 mg 55 %
  • Riboflavin (B2) 2 mg 118 %
  • Niacin (B3) 8 mg 48 %
  • Vitamin B6 2 mg 156 %
  • Folate equivalent (total) 144 µg 36 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 19 mg 128 %
  • Vitamin K 686 µg 572 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Celery Root Salad with Feta

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon minced thyme
  • 1/2 cup extra-virgin olive oil
  • Two 1-pound knobs celery root—peeled, quartered and sliced 1/8 inch thick
  • 1/4 cup finely chopped flat-leaf parsley
  • 4 ounces feta cheese, preferably Greek or French

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