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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.