Parsnip-Beet Salad with Pecans and Golden Raisins

Parsnip-Beet Salad with Pecans and Golden Raisins

Ingredients


2cups  mixed baby greens 
2medium cooked beets, diced 
1medium parsnip, trimmed 
1/4cup  golden raisins 
1/4cup  pecan halves 
3tbsp.  fresh orange juice 
1tbsp.  canola oil 
1tbsp.  balsamic vinegar 
1/4tsp.  each salt and pepper, or to taste 
 

Directions

  1. Arrange baby greens on 4 salad plates. Top each serving with one-fourth of the beets. Using a vegetable peeler, prepare 2-inch-long shreds of parsnip. Arrange over each serving. Sprinkle each salad with 1 tablespoon of the raisins and 1 tablespoon of the pecans.
  2. For dressing whisk together orange juice, canola oil, vinegar, salt and pepper in small bowl. Drizzle over salads.

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