Parsnip salad with jicama and apple

1 servings

Ingredients

Quantity Ingredient
⅓ cup Fat-free or light sour cream
½ medium Lemon; (1-1/2 tablespoons) , Juice of
litre Tablespoon snipped fresh parsley
¾ teaspoon Sugar
3 mediums Parsnips; peeled and shredded
1 cup Matchstick-size jicama strips
1 tablespoon Finely chopped onion
1 Unpeeled medium apple; (Delicious preferred)
⅓ cup Golden raisins; (optional)

Directions

Cost: $ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 4 1. In a large bowl, whisk together sour cream, lemon juice, parsley, and sugar.

2. Stir in parsnips, jicama, and onion.

3. Cover and refrigerate for 2 hours.

4. To serve, chop apple, then stir it and raisins into salad.

5. Serve immediately.

Nutritional Information: Calories 153; Protein 3 g; Carbohydrates 36 g; Cholesterol O mg; Total Fat 1 g; Saturated O g; Polyunsaturated 0 g; Monounsaturated 0 g; Fiber 9g; Sodium 29 mg Source: The New American Heart Association Cookbook (Random House, 1999) Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.

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