Raw Carrot & Parsnip Salad

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Not Eating Out in New York
Nutrition per serving    (USDA % daily values)
CAL
128
FAT
30%
CHOL
0%
SOD
2%

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Ingredients for 6 servings

2 large carrots

2 large parsnips

juice and zest of half a lemon (about 2 Tb juice)

1 teaspoon mustard (I used SchoolHouse Kitchen’s signature sweet-hot Dijon, but any style will do)

1 teaspoon honey

about 4 tablespoons extra-virgin olive oil

pinch of salt and white pepper

fresh parsley, chopped

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