Honey-Mustard Root Salad

By dashy_65

Ingredients

• 1 large leek (white portion only), cut into thin strips
• 2 teaspoons plus 2 tablespoons olive oil, divided
• 2-1/2 cups shredded parsnips (about 5 medium)
• 2-1/2 cups shredded carrot (about 5 medium)
• 1 medium sweet red pepper, julienned
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large nonstick skillet, saute leek in 2 teaspoons oil for 4 minutes. Add the parsnips, carrots and red pepper; saute 5-7 minutes longer or until vegetables are crisp-tender. Transfer to a large bowl.

In a jar with a tight-fitting lid, combine the vinegar, mustard, honey, salt and remaining oil; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.

1/2 cup is 101 cal, 5g fat, 271mg sod, 14g carb, 4g fiber, 1g protein