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Parsnip Salad

American.Fiesta's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

Mix parsnips, celery, onion and pickle; sprinkle with salt and pepper.
Stir in egg; mix with mayonnaise.
Serve on lettuce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
6

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4.234375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 254 Calories from Fat 140

% Daily Value*

Total Fat 16 g24%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 53.4 mg17.8%

Sodium 747.9 mg31.2%

Total Carbohydrates 23 g7.7%

Dietary Fiber 2.6 g10.3%

Sugars 16.9 g

Protein 2 g3.8%

Vitamin A 2.9% Vitamin C 14.1%

Calcium 3% Iron 2.4%

*Based on a 2000 Calorie diet

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Parsnip Salad Recipe