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Healthy Recipes Reference Library Store Specials About Us Tuesday, October 31, 2006
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Root Salad with Honey Mustard Dressing
Authored By:  Polly Pitchford, Full Spectrum Health™
A different way to enjoy root vegetables.
Diet Types: Low Sodium, Vegetarian
Ingredients:
  • 3 carrots, thinly julienned
  • 3 parsnips, thinly julienned
  • 1 large leek
  • 1 teaspoon olive oil
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon honey
  • Serves: 4
    Cooking Time: 30 minutes - one hour
    Instructions:
    Cut off all but 1" of green top of leek. Trim off end, cut lengthwise into 2" slivers. Rinse. Heat oil over medium heat. Sauté leeks 4 minutes. Add carrots and parsnips and sauté, covered, 5-8 minutes or until tender-crisp. Place in a bowl. Mix dressing in a separate bowl or shake jar and pour over veggies. Toss well and refrigerate at least 3 hours.

    Printable Version E-mail a Friend
    Sweet Potato Butter
    Great spread on toast or as a dip for celery sticks.

    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 4
    Amount Per Serving 
    Calories 146
    Calories from Fat 74
     % Daily Value*
    Total Fat 8g13%
      Saturated Fat 1g6%
      Mono Fat 6g 
    Sodium 43mg2%
    Total Carbs 19g6%
      Dietary Fiber 3g14%
    Protein 1g 
    Iron7%
    Calcium4%
    Vitamin B-65%
    Vitamin C14%
    Vitamin E6%
    Vitamin A43%
    Selenium4%
    Manganese20%
    Copper5%
    Zinc3%
    Pantothenic acid4%
    Niacin3%
    Thiamin7%
    Folate12%
    Potassium8%
    Phosphorus5%
    Magnesium6%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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