CARROT AND PARSNIP SALAD

Carrot and Parsnip Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 or more servings

Number Of Ingredients 11

Ingredients

4 carrots, about 1 pound
3 parsnips, about 1 pound
1/2 cup chopped scallions or green onions
2 teaspoons finely minced garlic
1 tablespoon mustard, preferably the Dijon type
3 tablespoons red-wine vinegar
1/4 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup corn, peanut or vegetable oil
4 tablespoons finely chopped parsley

Steps:

Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
Combine the grated carrots, parsnips and scallions in a mixing bowl.
In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
Pour the sauce over the carrots and parsnips and blend well.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 10 grams, TransFat 0 grams