Recipe - Parsnip Salad With Jicama And Apple

: 4

1. In a large bowl, whisk together sour cream, lemon juice, parsley, and
sugar.

2. Stir in parsnips, jicama, and onion.

3. Cover and refrigerate for 2 hours.

4. To serve, chop apple, then stir it and raisins into salad.

5. Serve immediately.

Nutritional Information: Calories 153; Protein 3 g; Carbohydrates 36 g;
Cholesterol O mg; Total Fat 1 g; Saturated O g; Polyunsaturated 0 g;
Monounsaturated 0 g; Fiber 9g; Sodium 29 mg

Source: The New American Heart Association Cookbook (Random House, 1999)

Posted to The Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.