Parsnip-Fruit Salad

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  • Makes: 8 servings
  • Prep: 25 mins
  • Chill: 2 hrs

Parsnip-Fruit Salad

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Directions

  1. Using a vegetable peeler, peel parsnips; bias-slice 1/2 inch thick. Cook parsnips in lightly salted boiling water for 7 to 9 minutes or until crisp-tender; drain and cool. Meanwhile, if desired, coarsely chop larger pieces of dried fruit, such as pineapple or apricots. In a large bowl combine dried fruits with lemon juice, olive oil, juice concentrate, tarragon or parsley, salt, and cinnamon; stir mixture well.
  2. Add parsnips to fruit mixture; toss to coat. Cover and chill at least 2 hours. To transport to a potluck, transfer the salad to a container with a lid and pack on ice in an insulated cooler. Makes 8 to 10 side-dish servings.
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Nutrition Facts (Parsnip-Fruit Salad)

  • Per serving:
  • 219 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 81 mg sodium ,
  • 40 g carb. ,
  • 7 g fiber ,
  • 2 g pro.
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