Easy Ribbon Carrot and Parsnip Salad
![Easy Ribbon Carrot and Parsnip Salad](https://behealthynyc.com/wp-content/uploads/2020/08/carrot-parsnip-salad-1.png)
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!
![](https://behealthynyc.files.wordpress.com/2018/07/ribbon-salad3.jpg)
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.
![](https://behealthynyc.files.wordpress.com/2018/07/ribbon-salad2.jpg)
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.
![](https://behealthynyc.files.wordpress.com/2018/07/bake-bread.png)