Recipe: Warm Parsnip Salad
Yield: 3 Servings
Vegetable cooking spray 2 c Julienne-cut parsnip, -- (2-inch) (1/2 pound) 3/4 c Julienne-cut celery, -- (2-inch) 3/4 c Julienne-cut red bell -- pepper, (2-inch) (1 -- small)
1/3 c Thinly sliced green onions
1/4 c White wine vinegar
1 ts Dijon mustard
1/8 ts Salt
1/8 ts Pepper
1 lg Garlic clove, minced 6 Leaf lettuce leaves
Coat a large nonstick skillet with cooking spray, and place skillet over medium-high heat. Add parsnip, celery, red bell pepper, and green onions; saute 4 minutes or until the vegetables are crisp-tender.
Combine vinegar and next 4 ingredients, stirring with a wire whisk, and add to skillet. Cook 30 seconds, stirring constantly. Yield: 3 servings (serving size: 1 cup).
Per serving: 210 Calories; 2g Fat (9% calories from fat); 12g Protein; 40g Carbohydrate; 0mg Cholesterol; 236mg Sodium
NOTES : Spoon the parsnip mixture onto 3 lettuce-lined salad plates, and serve warm.
Recipe by: Cooking Light, Nov/Dec 1994, page 195
Posted to MC-Recipe Digest V1 #410 by firstname.lastname@example.org on Jan 28, 1997.
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