Mock Crab Salad

recipe
"People are wild about this, even if they don't like parsnips," says a reader about his mother's recipe. The salad works well with pork or poultry and is terrific with a turkey sandwich.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 86
Caloriesfromfat 21 %
Fat 1.6 g
Satfat 0.3 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 17.4 g
Fiber 4.6 g
Cholesterol 2 mg
Iron 1.2 mg
Sodium 277 mg
Calcium 48 mg

Ingredients

2 cups shredded peeled parsnip
1/4 cup finely chopped celery
1/4 cup chopped pimiento-stuffed olives
1/4 cup fat-free mayonnaise
2 tablespoons minced fresh onion
2 tablespoons 1% low-fat milk
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 (4-ounce) jar diced pimiento, drained

Preparation

Combine all ingredients, tossing well.

Kathryn Conrad and Jean Kressy,

Cooking Light

November 2003
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