Pear and parsnip salad

Yield: 6 Servings

Measure Ingredient
3 cups Diced Parsnips
(1 1/2 Lbs.)
2 cups Water
3 tablespoons Thinly Sliced Green Onions
Honey-Yogurt Dressing
3 mediums Size Firm, Ripe Pears
1 tablespoon Lemon Juice
Ground Black Pepper (Opt)

Combine Parsnips & 2 C. Water in A Small Saucepan; Bring To A Boil. Cover & Reduce Heat & Heat 5 Min. Drain & Rinse Under Cold Water. Drain Well.Combine Parsnips, Green Onions & ¼ C. Plus 2 T. Honey- Yogurt Dressing in A Medium Bowl. Stir Well. Cover & Chill. Cut Pears in Half Lengthwise; Core & Cut Lengthwise Into Thin Slice, Keeping Slices Intact.

Brush Cut Sides With Lemon Juice. Place 1 Cut Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top Each With ½ C. Parnsip Mixture & 1 T. Remaining Honey-Yogurt Dressing. Sprinkle With Pepper If Desired.

(Fat 1⅒, Chol. 1.)

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