Parsnip Salad With Jicama And Apple
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Fat-free or light sour cream |
| 1/2 | Lemon, 1-1/2 tablespoons | |
| Juice of | ||
| Tablespoon snipped fresh | ||
| parsley | ||
| 3/4 | t | Sugar |
| 3 | Parsnips, peeled and | |
| shredded | ||
| 1 | c | Matchstick-size jicama |
| strips | ||
| 1 | T | Finely chopped onion |
| 1 | Unpeeled medium apple | |
| Delicious preferred | ||
| 1/3 | c | Golden raisins, optional |
INSTRUCTIONS
Cost: $ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 4 In a large bowl, whisk together sour cream, lemon juice, parsley, and sugar. Stir in parsnips, jicama, and onion. Cover and refrigerate for 2 hours. To serve, chop apple, then stir it and raisins into salad. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 573
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: 3.6mg
Sodium: 1108.8mg
Potassium: 916.4mg
Carbohydrates: 82.1g
Fiber: 8g
Sugar: 55.8g
Protein: 50.2g