Article: Celery root antipasto salad. (recipe) (Sunset's Kitchen Cabinet) (Column)

Rosemary H. Milburn, Wickenburg, Arizona

3/4 pound celery root, rinsed

1 3/4 cups broccoli flowerets

1 tablespoon distilled white vinegar

Butter lettuce leaves

1 cup cherry tomatoes

1 jar (7 1/2 oz.) baby corn, drained

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