Warm Parsnip Salad

By dashy_65

Ingredients

• 2 C. (2 inch) julienne-cut Parsnip (about 2 lbs.)
• 3/4 C. julienne-cut celery
• 3/4 C. julienne-cut red bell pepper
• 1/3 C. thinly sliced green onions
• 1/4 C. white wine vinegar
• 1 t. Dijon mustard
• 1/8 t. salt
• 1/8 t. pepper
• 1 large garlic clove, minced
• 6 leaf lettuce leaves

Preparation

Step 1

Coat a large nonstick skillet with Pam and place over medium high heat. Add vegetables; saute 4 minutes or until crisp tender.

Combine vinegar and next 4 ingredients, stirring with a wire whisk, and add to skillet. Cook 30 seconds, stirring constantly. Spoon the parsnip mixture onto 3 lettuce-lined plates, and serve warm.

1 cup is 85 cal, 0.8g fat, 3.1g fiber, 18.2g carb, 189mg sodium