Instructions: TOMATO BROTH: Soak the sun-dried tomato Splash in 1/2 cup hot water along with mixed seasoned pepper (peppercorns and dried bell peppers).

Chop onion; heat a small sauce pan; add a little oil and saute the onion over medium heat until very soft (5 to 7 mins). Meanwhile slice a 2 to 3-ounce piece from a celery root; peel and spray with lemon juice. Slice and julienne. Add to the onion and cook 1 to 2 minutes. Add the tomato broth; bring to a boil; Cover and reduce the heat to a simmer. Reduce the broth no less than 1/4 cup. (Add water if needed. Cook for about 10-12 minutes or until the celery root is crisp tender. Turn off the heat but leave the pan on the burners pad. Add the balsamic vinegar to taste.

Arrange lettuce on individual salad plates. Top with the warm vegetable vinaigrette. Serve at once with a slice of soft bread.

cals, 2.4 g fat, 13.6%, 3.4g fiber. Good with chowder and cream soup. We served this with Progressos clam chowder, garnished with flatleaf parsley.

The salad was the star!

Sun-Dried Tomato Splash: minced tomatoes, parmesan cheese, dried onions flakes,garlic powder, dried bell pepper flakes, and undisclosed spices.

NOTES : If you are looking for something else to do with celery root, cut off a little and cook the way you would an onion marmalade. This was good. with a canned soup; the flavors worked well together.

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