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Honey-Mustard Root Salad

 Honey-Mustard Root Salad
"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?'"
8 ServingsPrep: 20 min. Cook: 10 min. + chilling


  • 1 large leek (white portion only), cut into thin strips
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 2-1/2 cups shredded parsnips (about 5 medium)
  • 2-1/2 cups shredded carrot (about 5 medium)
  • 1 medium sweet red pepper, julienned
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon salt


  • In a large nonstick skillet, saute leek in 2 teaspoons oil for 4
  • minutes. Add the parsnips, carrots and red pepper; saute 5-7 minutes
  • longer or until vegetables are crisp-tender. Transfer to a large
  • bowl.
  • In a jar with a tight-fitting lid, combine the vinegar, mustard,
  • honey, salt and remaining oil; shake well. Pour over vegetables and
  • toss to coat. Cover and refrigerate for at least 2 hours before
  • serving. Yield: 8 servings.
Nutritional Facts: 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.