PARSNIP CARROT SALAD
"Because my husband's garden produced an overabundance of parsnips, I experimented and came up with this combination that can be served as an appetizer, salad or side dish," writes Marge Campbell of Waymart, Pennsylvania. "We like it with duck or chicken."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a small bowl, whisk the orange juice, oil, lemon juice and mustard until blended., Drain the vegetables; add orange juice mixture and toss to coat. Sprinkle with the chives and celery seed. Serve warm.
Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
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Milan Nepali
[email protected]I've made this salad several times, and it's always a hit at potlucks.
Ibrahim Omojola
[email protected]This salad is so easy to make, and it's a great way to get your daily dose of vegetables.
Anipatse Dominic
[email protected]I love the combination of sweet and savory flavors in this salad.
Imraan Imraan
[email protected]This salad is a great way to use up leftover vegetables.
Tharushi Sanjana
[email protected]I've never made parsnip carrot salad before, but this recipe was so easy to follow. It turned out great!
mustafe Ibrahin
[email protected]This salad is a great way to get your kids to eat their vegetables.
Zeb Lebanon
[email protected]I love how healthy this salad is. It's packed with vitamins and minerals.
Yvonne Anesu
[email protected]This salad is so refreshing and flavorful. It's the perfect side dish for a summer barbecue.
MD RASSELL MAHMOUD
[email protected]I've made this salad several times, and I've never been disappointed. It's always a hit.
Youtuber111 Youtuber111
[email protected]This salad is a great make-ahead dish. It's even better the next day.
Joel Filion
[email protected]I'm not a big fan of parsnips, but I really enjoyed this salad. The dressing made all the difference.
Kyara Shaheen
[email protected]This salad is a great way to use up leftover roasted vegetables.
Khan Nawab
[email protected]I love how versatile this salad is. I've added different nuts, seeds, and dried fruits to it, and it's always delicious.
Josphat Kiplangat
[email protected]This salad is so easy to make, and it's a great way to get your daily dose of vegetables.
Mahfooz Khawaja
[email protected]I made this salad for my family, and they all loved it. Even my picky kids ate it all up.
Ka Value
[email protected]I love the combination of flavors in this salad. The sweetness of the carrots and parsnips pairs perfectly with the tanginess of the dressing.
PerfectionBiz Digital Branding Agency
[email protected]This is a great recipe for a healthy and refreshing salad. The dressing is light and tangy, and the parsnips and carrots are perfectly roasted.
Apson Naral
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's so easy to make, and it's a great way to use up leftover carrots and parsnips.
CHRIS COURTNEY
[email protected]This parsnip carrot salad was a hit at my last dinner party. The combination of sweet and savory flavors was perfect, and the colors were so vibrant.