Parsnip Salad

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Parsnip Salad
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
175
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories175 kcal(8 %)
Protein4.7 g(5 %)
Fat15.1 g(13 %)
Carbohydrates5 g(3 %)
Author of this recipe:

Ingredients

for
4
Ingredients
50 grams
sliced Bacon
5 tablespoons
4
150 grams each corn salad, mushrooms and Cherry tomatoes
2 tablespoons
1 tablespoon
1 pinch

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.