Mock Crab Salad

"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

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 21%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 17.4g
  • Fiber: 4.6g
  • Cholesterol: 2mg
  • Iron: 1.2mg
  • Sodium: 277mg
  • Calcium: 48mg

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

  1. Combine all ingredients, tossing well.
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