A surprisingly good source of vitamin C, raw parsnips have slightly more of the antioxidant than their cooked counterparts.
Shaved Parsnip Salad
- 2 tablespoons sherry vinegar
- 3 tablespoons extra virgin olive oil
- Coarse salt and freshly ground pepper
- 2 hearts of romaine (cut into bite-size pieces)
- 3 parsnips (about 8 ounces, peeled and shaved very thinly (on a mandolin or with a vegetable peeler))
- 4 medjool or 6 regular dates (pitted and cut into 1/2 inch pieces)
- Whisk together vinegar and oil; season with salt and pepper.
- Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.
Adapted from Whole Living
