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"Because my husband's garden produced an overabundance of parsnips, I experimented and came up with this combination that can be served as an appetizer, salad or side dish," writes Marge Campbell of Waymart, Pennsylvania. "We like it with duck or chicken."
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1/2 cup) equals 124 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 42 mg sodium, 22 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Parsnip Carrot Salad in Taste of Home August/September 2003, p45
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