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?'"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love