Title: Warm Parsnip Salad
Categories: Salads
Yield: 3 Servings

Vegetable cooking spray
2 c Julienne-cut parsnip,
-(2-inch) (1/2 pound)
3/4 c Julienne-cut celery,
-(2-inch)
3/4 c Julienne-cut red bell
-pepper, (2-inch) (1 small)
1/3 c Thinly sliced green onions
1/4 c White wine vinegar
1 ts Dijon mustard
1/8 ts Salt
1/8 ts Pepper
1 lg 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@digex.net on Jan 28, 1997.