Parsnip Carrot Salad

This recipe is my version of one by Marge Campbell of Waymart, Pennsylvania. I just dressed it up a bit. This is also good as a side dish.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 3  cups parsnips, peeled and sliced
• 3⁄4 cup carrot, peeled and sliced
• 3  tablespoons  orange juice (fresh is best)
• 1  tablespoon olive oil
• 1 1⁄2 teaspoons lemon juice (fresh is best)
• 3⁄4 teaspoon prepared mustard (preferably Dijon)
• 3  tablespoons chives, minced
• 4  tablespoons red onions, minced fine
• 3⁄4 teaspoon  celery salt
• 3⁄4 teaspoon poppy seed
• 1⁄2 teaspoon salt (I don't use any) (optional)

Directions

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