Parsnip salad with jicama and apple
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Fat-free or light sour cream |
| ½ | medium | Lemon; (1-1/2 tablespoons) , Juice of |
| litre | Tablespoon snipped fresh parsley | |
| ¾ | teaspoon | Sugar |
| 3 | mediums | Parsnips; peeled and shredded |
| 1 | cup | Matchstick-size jicama strips |
| 1 | tablespoon | Finely chopped onion |
| 1 | Unpeeled medium apple; (Delicious preferred) | |
| ⅓ | cup | Golden raisins; (optional) |
Directions
Cost: $ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 4 1. In a large bowl, whisk together sour cream, lemon juice, parsley, and sugar.
2. Stir in parsnips, jicama, and onion.
3. Cover and refrigerate for 2 hours.
4. To serve, chop apple, then stir it and raisins into salad.
5. Serve immediately.
Nutritional Information: Calories 153; Protein 3 g; Carbohydrates 36 g; Cholesterol O mg; Total Fat 1 g; Saturated O g; Polyunsaturated 0 g; Monounsaturated 0 g; Fiber 9g; Sodium 29 mg Source: The New American Heart Association Cookbook (Random House, 1999) Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.