Raw Parsnip Salad Recipes

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RAW PARSNIP SALAD

Make and share this Raw Parsnip Salad recipe from Food.com.

Provided by CJAY8248

Categories     Low Protein

Time 10m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 6



Raw Parsnip Salad image

Steps:

  • Mix parsnips, pineapple, and marshmallows. Mix salad dressing, sugar and pineapple juice. Pour dressing over parsnip mixture; blend. Chill.

Nutrition Facts : Calories 126.4, Fat 2.2, SaturatedFat 0.7, Cholesterol 12.1, Sodium 166.4, Carbohydrate 26.3, Fiber 2.7, Sugar 16.1, Protein 1.8

2 -4 raw parsnips, finely grated
1/3 cup crushed pineapple, drained, reserve juice
1/2 cup marshmallows (mini)
1/3 cup salad dressing
1 tablespoon sugar
1/3 cup pineapple juice

PARSNIP SALAD

Make and share this Parsnip Salad recipe from Food.com.

Provided by Stacy B

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9



Parsnip Salad image

Steps:

  • Combine parsnip, celery, green pepper and parsley in bowl.
  • Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.

Nutrition Facts : Calories 297.1, Fat 20.2, SaturatedFat 2.9, Cholesterol 10.2, Sodium 891.2, Carbohydrate 29.1, Fiber 5.7, Sugar 8.3, Protein 1.9

1 1/2 cups parsnips, grated
1/2 cup celery, chopped
1/4 cup green pepper, chopped
1/2 teaspoon parsley flakes
1/3 cup mayonnaise
1 tablespoon salad oil
1 tablespoon vinegar
1 teaspoon lemon juice
1/2 teaspoon salt

SHAVED PARSNIP SALAD

A surprisingly good source of vitamin C, the raw parsnips in this healthy holiday side have slightly more of the antioxidant than their cooked counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6



Shaved Parsnip Salad image

Steps:

  • Whisk together vinegar and oil; season with salt and pepper.
  • Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.

Nutrition Facts : Calories 105 g, Fat 5 g, Fiber 3 g, Protein 1 g, Sodium 5 g

2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
Coarse salt and freshly ground pepper
2 hearts of romaine, cut into bite-size pieces
3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler)
4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces

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