GRATED PARSNIP APPLE SALAD WITH LEMON DRESSING
Make and share this Grated Parsnip Apple Salad With Lemon Dressing recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix lemon juice and mustard. Whisk in olive oil.
- Combine parsnips, apples and parsley in a bowl; toss with dressing and season to taste with salt and pepper. Serve chilled.
Nutrition Facts : Calories 152.3, Fat 9.4, SaturatedFat 1.3, Sodium 31.5, Carbohydrate 17.7, Fiber 4.4, Sugar 6.8, Protein 1.3
PARSNIP SALAD
Make and share this Parsnip Salad recipe from Food.com.
Provided by Stacy B
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine parsnip, celery, green pepper and parsley in bowl.
- Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.
Nutrition Facts : Calories 297.1, Fat 20.2, SaturatedFat 2.9, Cholesterol 10.2, Sodium 891.2, Carbohydrate 29.1, Fiber 5.7, Sugar 8.3, Protein 1.9
RAW PARSNIP SALAD
Make and share this Raw Parsnip Salad recipe from Food.com.
Provided by CJAY8248
Categories Low Protein
Time 10m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix parsnips, pineapple, and marshmallows. Mix salad dressing, sugar and pineapple juice. Pour dressing over parsnip mixture; blend. Chill.
Nutrition Facts : Calories 126.4, Fat 2.2, SaturatedFat 0.7, Cholesterol 12.1, Sodium 166.4, Carbohydrate 26.3, Fiber 2.7, Sugar 16.1, Protein 1.8
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ROASTED PARSNIP SALAD - GIRL GONE GOURMET
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Cuisine AmericanTotal Time 40 minsCategory SaladsCalories 427 per serving
- In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in a an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender.
- While the parsnips are roasting, make the salad. In a large bowl whisk the lemon juice, olive oil, and salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again.
- When the parsnips are roasted let them cool a few minutes before adding to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.
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