Parsnip Salad
Parsnip Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 339
- Total Fat
- 22
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 8
- Sugar
- 15
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 591
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 339
- Total Fat
- 22
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 8
- Sugar
- 15
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 591
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks
Olive oil
Salt and freshly ground black pepper
1 bunch watercress, thick stems plucked
1 Gala or Red Delicious apple, cored and very thinly sliced
2 small shallots, very thinly sliced
1/4 cup apple cider vinegar
1 tablespoon whole-grain Dijon mustard
1/3 cup soybean or safflower oil
2 teaspoons superfine sugar
Directions
- Preheat oven to 400 degrees F.
- Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.
- Whisk together dressing ingredients and season, to taste, with salt and pepper.
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