Mock Crabmeat Salad (Parsnips)
Serves 4
2 cups raw shredded parsnips
1 cup finely diced celery
1 Tbsp. chopped pimento
1/2 cup chopped ripe olives (use Greek olives for a bigger taste)
1/2 cup mayonnaise
1 Tbsp. lemon juice
3/4 tsp. salt
2 tsp. finely sliced scallions
Combine parsnips, celery, pimiento and olives. In a small bowl, mix
together mayonnaise, lemon juice and salt. Pour over vegetables and toss
well. Sprinkle with scallions. Chill for about 2 hours before serving.
Source: Yankee magazine
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