| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Diced Parsnips |
|
|
(1 1/2 Lbs.) |
| 2 |
c |
Water |
| 3 |
tb |
Thinly Sliced Green Onions |
|
|
Honey-Yogurt Dressing |
| 3 |
md |
Size Firm, Ripe Pears |
| 1 |
tb |
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.)
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””