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"When I discovered I didn't have enough carrots for a shredded carrot salad, I improvised by adding parsnips, a leek and red pepper," writes Carolyn Smith, Kalamazoo, Michigan. "Since this dish travels well, I took it to a holiday dinner. Now, the first thing I hear when I walk in the door at family gatherings is, "Did you bring the salad?'"
This recipe is:
Nutritional Analysis: One serving (1/2 cup) equals 101 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 271 mg sodium, 14 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Honey-Mustard Root Salad in
Light & Tasty
December/January 2005, p6
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