Vegetarian

Shredded Parsnip and Beet Salad with Pineapple Vinaigrette is for Side Dish.

Shredded Parsnip and Beet Salad with Pineapple Vinaigrette takes 50 minutes to prepare.

Shredded Parsnip and Beet Salad with Pineapple Vinaigrette takes several minutes to cook.

Shredded Parsnip and Beet Salad with Pineapple Vinaigrette makes 6 servings.

The ingredients for Shredded Parsnip and Beet Salad with Pineapple Vinaigrette are:

Trader Joe's Grapeseed Oil, 3 tbsp
Red Wine Vinegar, 3 tbsp
Dole 100% Pineapple Juice, 12 oz
Trader Joe's Organic Maple Syrup, 1.5 tbsp
Garlic, 1 clove
Salt, 0.25 tsp
Shredded Beets, fresh, raw, 272 grams (3 beets)
Shredded Raw Parsnips, 330 grams (4 parsnips)
Fresh mint leaves, chopped, 1/2 cup

Here is how you make Shredded Parsnip and Beet Salad with Pineapple Vinaigrette:

shred the beets and parsnips. Whisk dressing ingredients together and toss with beets and parsnips. Let sit for 15 minutes. Add chopped mint leaves and refrigerate for at least 30 minutes before serving.Makes 6 servings. Each serving = 160 gramsNumber of Servings: 6Recipe submitted by SparkPeople user DS1222.

The nutritional information for Shredded Parsnip and Beet Salad with Pineapple Vinaigrette is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 165.7

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 118.5 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 3.3 g
• Protein: 1.8 g

The dietary needs meet for Shredded Parsnip and Beet Salad with Pineapple Vinaigrette is Vegan