Warm parsnip salad

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.

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