13 Feb 2009
|Grated parsnips||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Grated onion||1 Tablespoon|
|Chopped pickle||2 Cup (32 tbs)|
|Hard boiled egg||1|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Mix parsnips, celery, onion and pickle; sprinkle with salt and pepper.
Stir in egg; mix with mayonnaise.
Serve on lettuce.
Parsnip Salad Recipe