Easy Ribbon Carrot and Parsnip Salad

Easy Ribbon Carrot and Parsnip Salad
 
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!
 
Carrot and Parsnip Salad

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.

Carrot and Parsnip Salad



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