Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| Vegetable cooking spray | |
| 2 cups | Julienne-cut parsnip, (2-inch) (1/2 pound) |
| ¾ cup | Julienne-cut celery, (2-inch) |
| ¾ cup | Julienne-cut red bell pepper, (2-inch) (1 small) |
| ⅓ cup | Thinly sliced green onions |
| ¼ cup | White wine vinegar |
| 1 teaspoon | Dijon mustard |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 large | 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 igor@... on Jan 28, 1997.