Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Parsnip Salad with Jicama and Apple
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- #33179
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/3 cup fat-free or light sour cream
1 1/2 tablespoon fresh lemon juice
1 tablespoon snipped fresh parsley
3/4 teaspoon sugar
3 medium parsnips, peeled and shredded
1 cup matchstick-size jicama strips
1 tablespoon finely chopped onion
1 unpeeled medium Red Delicious apple
1/3 cup golden raisins (optional)
directions
In a large bowl, whisk together sour cream, lemon juice, parsley, and sugar. Stir in parsnips, jicama, and onion.
Cover and refrigerate for 2 hours.
To serve, chop apple, then stir it and raisins into salad. Serve immediately.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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