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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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?' Ingredients:
1 large leek (white portion only), cut into thin strips |
2 teaspoons plus 2 tablespoons 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 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
1 teaspoon honey |
3/4 teaspoon salt |
Directions:
1. 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.
2. 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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