Parsnip Salad
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 175 kcal | (8 %) | ||
| Protein | 4.7 g | (5 %) | ||
| Fat | 15.1 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 50 grams sliced Bacon
- 5 Tbsps vegetable oil
- 4 Parsnips
- Salt and freshly ground pepper
- 150 grams each corn salad, mushrooms and Cherry tomatoes
- 2 Tbsps White vinegar
- 1 Tbsp balsamic vinegar
- 1 pinch sugar
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.
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