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
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
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.