Parsnip-Beet Salad with Pecans and Golden Raisins |  |
Ingredients
| 2 | cups
mixed baby greens
| | 2 | medium cooked beets, diced
| | 1 | medium parsnip, trimmed
| | 1/4 | cup
golden raisins
| | 1/4 | cup
pecan halves
| | 3 | tbsp.
fresh orange juice
| | 1 | tbsp.
canola oil
| | 1 | tbsp.
balsamic vinegar
| | 1/4 | tsp.
each salt and pepper, or to taste
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Directions
 | 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. |  | For dressing whisk together orange juice, canola oil, vinegar, salt and pepper in small bowl. Drizzle over salads. |
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