Pear & Parsnip Salad
Yield
6 servingsPrep
20 minCook
0 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
parsnips
diced |
*
|
| 2 | cups |
water
|
|
| 3 | tablespoons |
scallions, spring or green onions
thinly sliced |
|
| 1 | x |
salad dressing, low-fat
honey and yogurt |
* |
| 3 | medium |
pears
firm, ripe |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
parsnips
diced |
*
|
| 473 | ml |
water
|
|
| 45 | ml |
scallions, spring or green onions
thinly sliced |
|
| 1 | x |
salad dressing, low-fat
honey and yogurt |
* |
| 3 | medium |
pears
firm, ripe |
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground, optional |
*
|
Directions
Combine parsnips and 2 cup water in a small saucepan; bring to a boil.
Cover and reduce heat and heat 5 min.
Drain and rinse under cold water.
Drain well.
Combine parsnips, green onions and ¼ cup plus 2 teaspoon honey yogurt dressing in a medium bowl.
Stir well. Cover and chill.
Cut pears in half lengthwise; core and 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 ½ cup parnsip mixture and 1 teaspoon remaining honey yogurt dressing.
Sprinkle with pepper if desired.
