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      Title: Parsnip Carrot Salad
 Categories: Salads
      Yield: 4 Servings
 
      3 c  Parsnips; peeled; sliced
    3/4 c  Carrots; peeled; sliced
      3 tb Orange juice
      1 tb Olive oil
  1 1/4 ts Lemon juice
    3/4 ts Dijon mustard
      3 tb Chives; minced
    3/4 ts Celery seeds
 
  Place parsnips and carrots in a large saucepan; cover with water.
  Bring to a boil. Reduce heat and simmer 8 to 10 minutes or until
  crisp-tender. Meanwhile, in a small bowl, whisk orange juice, oil,
  lemon juice, and mustard until blended. Drain the vegetables; add
  orange juice mixture and toss. Sprinkle with chives and celery seeds.
  Serve warm.
  
  Recipe by Diane LeBlanc, Colma, CA
  
  Recipe FROM: <https://archive.org/details/
  family-favorites-george-jinks-family-2004-page-001/>
 
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