For vinaigrette, combine ingredients in small bowl; mix well. Set aside.

For salad, blanch parsnip and carrot in boiling water for 1 minute or until tender; remove with slotted spoon and set aside. Add lentils to same pot; bring to boil. Reduce heat and simmer for 15 minutes or until tender. Stir in raisins; let stand just long enough to plump. Drain all in a colander. Cool. Turn into bowl along with celery, onions and parsley; stir in vinaigrette. Let stand at room temperature for at least 20 minutes. Arrange salad mix on platter or divide onto individual sering plates. Mound marinated vegetables on top.

Ingredients

Vinaigrette

  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon olive oil
  • 1/8 teaspoon salt
  • Sugar and freshly ground pepper; to taste

Procedure

Salad

  • 2 Tablespoons shredded fresh parsnip
  • 2 Tablespoons shredded fresh carrot
  • 11/4 Cups boiling water
  • 1/2 Cup dried lentils
  • 11/4 Cups California raisins
  • 2 Tablespoons thinly sliced celery
  • 11/3 Tablespoons thinly sliced green onions
  • 3/4 Tablespoon minced fresh parsley
  • 11/2 Ounces prepared salad mix with red and green leaf lettuce, purple and white salad savoy

Nutrition Facts Per Serving

Calories 150 (Calories from Fat 16%); Total Fat 2.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 60; Potassium 393; Total Carbohydrate 27; Dietary Fiber 5; Sugars 16; Protein 5; Calcium 25; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins contain 9% of the daily value for potassium.