Parsnip Carrot Salad

• 3 cups parsnips, peeled and sliced
• 34 cup carrot, peeled and sliced
• 3 tablespoons orange juice (fresh is best)
• 1 tablespoon olive oil
• 1 12 teaspoons lemon juice (fresh is best)
• 34 teaspoon prepared mustard (preferably Dijon)
• 3 tablespoons chives, minced
• 4 tablespoons red onions, minced fine
• 34 teaspoon celery salt
• 34 teaspoon poppy seed
• 12 teaspoon salt (I don't use any) (optional)

1. In a small bowl, whisk juices, oil, and mustard until blended.
2. Set aside.
3. Place parsnips and carrots in large saucepan and cover with water, salt now if using.
4. Bring to a boil.
5. Reduce heat to a simmer, cover and cook until just crisp-tender, about 8 minutes.
6. Drain the vegetables and toss with onion, poppy seeds, and juice mix.
7. Plate and sprinkle with chives and celery salt.
8. Serve warm or at room temperture.

parsnips, carrot, orange juice, olive oil, lemon juice, chives, red onions, celery salt, poppy seed, salt

Taken from www.food.com/recipe/parsnip-carrot-salad-307121 (may not work)