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Parsnip Apple Salad

From Lynne Wilson


3 cups parsnips, peeled shredded (about 1 pound)
½ cup celery, chopped
2 -3 cups apples with skin, coarsely chopped (2 medium)
⅓ cup walnuts, chopped
2 Tbsp. oil and vinegar dressing (bottled Italian is OK)
⅔ cup mayonnaise
Salt and pepper to taste


Mix the parsnip, celery, apple, walnuts, and oil and vinegar dressing. Stir in only enough mayonnaise to moisten the salad and salt and pepper if necessary. Chill for at least 1 hour before serving.

This is a very simple salad, so be sure to use apples with bright red skin for color