Honey-Mustard Root Salad Recipe

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Ingredients:

Serving

1 large leek (white portion only ), cut into thin strips
2 tsp plus 2 tbsp olive oil, divided
2-1/2 cups shredded parsnips (about 5 medium)
2-1/2 cups shredded carrot (about 5 medium)
1 medium sweet red pepper , julienned
2 tbsp red wine vinegar
2 tsp dijon mustard
1 tsp honey
3/4 tsp salt

Directions:

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. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	72.35 Kcal (303 kJ)
Calories from fat	10.58 Kcal
		% Daily Value*
Total Fat	1.18g	2%
Sodium	265.82mg	11%
Potassium	332.95mg	7%
Total Carbs	14.52g	5%
Sugars	5.75g	23%
Dietary Fiber	3.78g	15%
Protein	1.22g	2%
Vitamin C	29.8mg	50%
Vitamin A	0.4mg	13%
Iron	0.7mg	4%
Calcium	36.3mg	4%

Amount Per 100 g
Calories	63.9 Kcal (268 kJ)
Calories from fat	9.34 Kcal
		% Daily Value*
Total Fat	1.04g	2%
Sodium	234.77mg	11%
Potassium	294.06mg	7%
Total Carbs	12.83g	5%
Sugars	5.08g	23%
Dietary Fiber	3.34g	15%
Protein	1.08g	2%
Vitamin C	26.3mg	50%
Vitamin A	0.3mg	13%
Iron	0.6mg	4%
Calcium	32mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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