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Parsnip Salad

Parsnip Salad
175
calories
Calories
40 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
50 grams sliced Bacon
5 tablespoons Vegetable oil
4 Parnsips
Salt and freshly ground pepper
150 grams each corn salad, mushrooms and Cherry tomatoes
2 tablespoons White vinegar
1 tablespoon Balsamic vinegar
1 pinch Sugar
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Preparation steps

1

Finely dice bacon. Heat 1 tablespoon in a pan and fry bacon is crispy. Place on paper towels and drain.

2

Rinse parsnip, trim and cut into thin slices. Blanch parsnips in a pot of boiling salted water for 1 minute, drain, rinse with cold water and drain again.

3

Rinse corn salad and drain. Rinse tomatoes and cut into slices. Trim mushrooms and slice.

4

Mix vinegar in a bowl with sugar and remaining oil and season with salt and pepper. Mix prepared ingredients in a large bowl and drizzle with vinaigrette. Serve sprinkled with bacon.