Shaved Parsnip Salad With Grapefruit Recipes

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SHAVED PARSNIP SALAD WITH GRAPEFRUIT



Shaved Parsnip Salad with Grapefruit image

Raw parsnips add a satisfying crunch to this fresh and tasty salad. Total Time: 20 Min (+ 1 hour standing time)

Provided by Brian Faulkner

Number Of Ingredients 10

1 1/2 lb 750 g BCfresh Parsnips, peeled
1 cup 250 mL kale leaves, stalks removed and torn into bite sized pieces
3 tbsp 45 mL olive oil
4 tsp 20 mL white wine vinegar
2 tsp 10 mL honey
1/2 tsp 2 mL salt
1/4 tsp 1 mL white pepper
2 grapefruit (peeled and cut into supremes)
1 shallot (thinly sliced)
1/4 cup 60 mL toasted walnuts

Steps:

  • Working over large bowl, shave parsnips into thin ribbons using vegetable peeler or mandolin. Add kale leaves to bowl.
  • Whisk together oil, vinegar, honey, salt and white pepper; toss with parsnips and kale. Let stand for 1 hour.
  • Toss grapefruit supremes with shallot; add to salad. Fold in toasted walnuts.

SHAVED PARSNIP SALAD WITH GRAPEFRUIT



Shaved Parsnip Salad with Grapefruit image

This colorful salad blends bitter with sweet flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 grapefruits, peel and pith removed
3 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon honey
Coarse salt and pepper
1 1/2 pounds parsnips, peeled
1/2 cup fresh parsley leaves

Steps:

  • Working over a large bowl, cut out grapefruit segments, then squeeze 1/4 cup juice from membranes. Whisk in oil, vinegar, honey, and 1/2 teaspoon each salt and pepper. With a vegetable peeler, shave parsnips on the diagonal into strips. Add to bowl along with parsley and toss.

Nutrition Facts : Calories 246 g, Fat 11 g, Fiber 9 g, Protein 3 g, SaturatedFat 2 g

SHAVED PARSNIP SALAD



Shaved Parsnip Salad image

A surprisingly good source of vitamin C, the raw parsnips in this healthy holiday side have slightly more of the antioxidant than their cooked counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
Coarse salt and freshly ground pepper
2 hearts of romaine, cut into bite-size pieces
3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler)
4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces

Steps:

  • Whisk together vinegar and oil; season with salt and pepper.
  • Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.

Nutrition Facts : Calories 105 g, Fat 5 g, Fiber 3 g, Protein 1 g, Sodium 5 g

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