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Parsnip Carrot Salad


  • 3 cups sliced peeled parsnips
  • 3/4 cup sliced peeled carrots
  • 3 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon Dijon mustard
  • 3 tablespoons minced chives
  • 3/4 teaspoon celery seed


  • 1. Place the parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a small bowl, whisk the orange juice, oil, lemon juice and mustard until blended.
  • 2. Drain the vegetables; add orange juice mixture and toss to coat. Sprinkle with the chives and celery seed. Serve warm.

Nutrition Facts

1/2 cup: 124 calories, 4g fat (1g saturated fat), 0 cholesterol, 42mg sodium, 22g carbohydrate (0 sugars, 6g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.


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