Easy Ribbon Carrot and Parsnip Salad

Easy Ribbon Carrot and Parsnip Salad

Light and delicious! This easy ribbon carrot and parsnip salad recipe is the perfect salad for a low-carb dinner. This recipe is from the Food Network Magazine; and I made several variations of it, adding zucchini, or beets, cranberries, walnut instead of almonds.

No matter the combination it always tastes divine!          

Easy Ribbon Carrot and Parsnip Salad Recipe

Ingredients    

  • 1 carrot, peeled
  • 1 parsnip, peeled
  • 1/4 cup chopped parsley
  • 1/4 cup sliced almonds, toasted
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • salt and pepper to taste      

Instructions    

Peel the carrot and parsnip into ribbons using a vegetable peeler; add to a bowl. In a large bowl whisk the olive oil and sherry vinegar, add salt and pepper to taste. Add the parsley and the dressing. Top with the toasted almonds.  

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Easy Ribbon Carrot and Parsnip Salad Recipe

Ingredients

  • 1 carrot peeled
  • 1 parsnip peeled
  • 1/4 cup chopped parsley
  • 1/4 cup sliced almonds toasted
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • salt and pepper to taste

Instructions

  1. Peel the carrot and parsnip into ribbons using a vegetable peeler; add to a bowl.
  2. In a large bowl whisk the olive oil and sherry vinegar, add salt and pepper to taste.
  3. Add the parsley and the dressing. Top with the toasted almonds.

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