Parsnip Salad Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
CourseMain Ingredient
Interest Group


 Grated parsnips2 Cup (32 tbs)
 Sliced celery1 Cup (16 tbs)
 Grated onion1 Tablespoon
 Chopped pickle2 Cup (32 tbs)
 Hard boiled egg1
 Mayonnaise1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 254 Calories from Fat 140

% Daily Value*

Total Fat 16 g24%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 53.4 mg

Sodium 747.9 mg31.2%

Total Carbohydrates 23 g7.7%

Dietary Fiber 2.6 g10.3%

Sugars 16.9 g

Protein 2 g3.8%

Vitamin A 2.9% Vitamin C 14.1%

Calcium 3% Iron 2.4%

*Based on a 2000 Calorie diet


Mix parsnips, celery, onion and pickle; sprinkle with salt and pepper.
Stir in egg; mix with mayonnaise.
Serve on lettuce.