Title: Parsnip Salad with Jicama And Apple
Categories: None
Yield: 1 servings

1/3 c Fat-free or light sour cream
1/2 md Lemon; (1-1/2 tablespoons) ,
-Juice of
l Tablespoon snipped fresh
-parsley
3/4 ts Sugar
3 md Parsnips; peeled and
-shredded
1 c Matchstick-size jicama
-strips
1 tb Finely chopped onion
1 Unpeeled medium apple;
-(Delicious preferred)
1/3 c Golden raisins; (optional)

Cost: $ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 4

1. In a large bowl, whisk together sour cream, lemon juice, parsley, and
sugar.

2. Stir in parsnips, jicama, and onion.

3. Cover and refrigerate for 2 hours.

4. To serve, chop apple, then stir it and raisins into salad.

5. Serve immediately.

Nutritional Information: Calories 153; Protein 3 g; Carbohydrates 36 g;
Cholesterol O mg; Total Fat 1 g; Saturated O g; Polyunsaturated 0 g;
Monounsaturated 0 g; Fiber 9g; Sodium 29 mg

Source: The New American Heart Association Cookbook (Random House, 1999)

Posted to The Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.