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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:
Healthy
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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.
Parsnip Carrot Salad published in Taste of Home August/September 2003, p45
Make a traditional zucchini and carrot scapece that's healthful and easy. It's the perfect spring side dish…
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