Root Salad
(pareve)
serves 6-8
Glazer notes "this takes kindly to variation such as
adding other roots like jicama or use your favorite
vinaigrette instead of oil and cider vinegar."
1 cup grated carrot
3 cups grated parsnip
1/2 cup minced celery
5 radishes, sliced
1 green bell pepper, cut into thin strips
1/3 cup sunflower seed oil or extra virgin olive oil
1/4 cup cider vinegar
salt and fresh ground black pepper to taste.
In a large bowl, place the carrot, parsnips, celery,
radishes, bell pepper. Set aside. In a separate small bowl,
whisk together the oil and vinegar. Season to taste with
salt and pepper. Pour over vegetables and toss lightly.
Serve at room temperature.
approx. nutrients per serving: calories – 104 protein
– 0g carbohydrates – 3g
fat – 11g cholesterol – 0mg sodium – 5mg
