Carrot Turnip Salad With Cumin Lime Dressing
|Lime juice||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Parsley||1⁄3 Cup (5.33 tbs)|
|Dried tarragon||3⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Carrots||12 Ounce, peeled and shredded (4 Medium Units)|
|White turnip/3 medium-size parsnips / carrots||2 Small, peeled and shredded|
|Red onion||1 Small, slivered|
1 To prepare the dressing: In a food processor or blender, whirl the limejuice, oil, parsley, cumin, salt, and pepper for 30 seconds or until the parsley is minced.
2 To prepare the salad: Bring a large saucepan of water to a boil over moderately high heat. Add the carrots, turnips, and red onion and cook for 2 minutes (the water will not return to a boil). Drain the vegetables and transfer to a large salad bowl. Add the dressing and toss until well combined.