Directions:
- Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and chill.
- Bring cider to a boil in a medium, heavy saucepan over high heat; cook until reduced to 1/2 cup (about 20 minutes). Cool completely.
- Combine the chilled yogurt, cider, and celery seeds in a large bowl, stirring yogurt mixture well with a whisk. Add the chopped apple, celeriac, and toasted pecans, tossing gently to coat. Serve salad on lettuce-lined plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.3 Kcal (776 kJ) | ||
| Calories from fat | 99.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 17% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 25.26mg | 1% | |
| Potassium | 303.07mg | 6% | |
| Total Carbs | 22.31g | 7% | |
| Sugars | 15.62g | 62% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 0.8mg | 4% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 101.41 Kcal (425 kJ) | ||
| Calories from fat | 54.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 17% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 13.82mg | 1% | |
| Potassium | 165.86mg | 6% | |
| Total Carbs | 12.21g | 7% | |
| Sugars | 8.55g | 62% | |
| Dietary Fiber | 1.85g | 13% | |
| Protein | 1.17g | 4% | |
| Vitamin C | 3.6mg | 11% | |
| Iron | 0.4mg | 4% | |
| Calcium | 22.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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