Warm Parsnip Salad Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
Vegetable cooking spray,
2 cup: Julienne-cut parsnip,, (2-inch) (1/2 pound)
3/4 cup: Julienne-cut celery,, 2-inch
3/4 cup: Julienne-cut red bell pepper,, (2-inch) (1 small)
1/3 cup: Thinly sliced green onions,
1/4 cup: White wine vinegar,
1 tsp: Dijon mustard,
1/8 tsp: Salt,
1/8 tsp: Pepper,
1 large: Garlic clove, minced
6 Leaf: lettuce leaves,
Directions:
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@digex.net on Jan 28, 1997.
Source from luhu.jp
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@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
Salads