Yield: 3 Servings
|\N \N||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|
|1 large||Garlic clove, minced|
|6 \N||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.