Parsnip, Pear and Pecan Salad
I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
Total TimePrep: 20 min. Bake: 15 min.
- 1 cup shredded Parmesan cheese
- 2 cups peeled parsnips, julienned
- 1 cup D'Anjou pears, cut into 1/2-inch cubes
- 1/2 cup chopped pecans
- 1/2 cup fresh shelled or frozen peas, thawed
- 1/2 cup pomegranate seeds
- 1/2 cup pine nuts
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/3 cup mayonnaise
- 3 tablespoons water
- Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely.
- Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.
Nutrition Facts1 cup: 254 calories, 20g fat (4g saturated fat), 8mg cholesterol, 461mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 7g protein.
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