Warm Parsnip Salad

Recipe Ingredients

		Vegetable cooking spray
2 cups	474ml	Parsnip - julienne-cut(2-inch
		)
3/4 cup	82g / 2.9oz	Celery - julienne-cut
		(2-inch)
3/4 cup	177ml	Red bell pepper - julienne-cut
		(2-inch)
1/3 cup	20g / 0.7oz	Green onion - thinly sliced
1/4 cup	59ml	White wine vinegar
1 teaspoon	5ml	Dijon mustard
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 teaspoon	5ml	Garlic clove - minced (large)
6		Leaf lettuce leaves

Recipe 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.

Source:
Cooking Light, Nov/Dec 1994, page 195

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