| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 6 | Servings | ||
INGREDIENTS
| 3 | c | Diced Parsnips |
| 1 1/2 Lbs. | ||
| 2 | c | Water |
| 3 | T | Thinly Sliced Green Onions |
| Honey-Yogurt Dressing | ||
| 3 | Size Firm, Ripe Pears | |
| 1 | T | Lemon Juice |
| Ground Black Pepper, Opt |
INSTRUCTIONS
Combine Parsnips & 2 C. Water in A Small Saucepan; Bring To A Boil. Cover & Reduce Heat & Heat 5 Min. Drain & Rinse Under Cold Water. Drain Well.Combine Parsnips, Green Onions & 1/4 C. Plus 2 T. Honey- Yogurt Dressing in A Medium Bowl. Stir Well. Cover & Chill. Cut Pears in Half Lengthwise; Core & Cut Lengthwise Into Thin Slice, Keeping Slices Intact. Brush Cut Sides With Lemon Juice. Place 1 Cut Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top Each With 1/2 C. Parnsip Mixture & 1 T. Remaining Honey-Yogurt Dressing. Sprinkle With Pepper If Desired. (Fat 1.1, Chol. 1.)
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.5mg
Potassium: 261.4mg
Carbohydrates: 12.4g
Fiber: 3.3g
Sugar: 3.3g
Protein: <1g