Parsnip Salad with Carrots and Orange Vinaigrette Recipe

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Type: Parsnip Salad with Carrots and Orange Vinaigrette Free Cooking Recipe – Salad

Simply good!

Ingredients / Directions
3/4 pound parsnips
cut into 1/2-inch coins
1/4 pound carrots
cut into 1/2-inch coins
2 tbsp minced fresh chives
1 teaspoon celery seeds
2 tbsp orange juice
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
2 teaspoon peanut oil Peel parsnips and carrots
then cut into 1/2-inch cubes. Steam over boiling water until tender about 15 minutes. drain.
Place parsnips and carrots into a serving bowl and add chives and celery seeds.
In a small bowl
whisk together juices
mustard
and oil. Pour over parsnips and carrots and toss well to coat. Serve warm as an appetizer
side dish
or salad. delicious with duck.

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