| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 3 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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