In a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens, blue cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley. Yield: 2 servings Recipe By :ESSENCE OF EMERIL SHOW#EE121 Posted to MC-Recipe Digest V1 #315 Date: Sun, 24 Nov 1996 21:56:23 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 1|
|Calories from Fat: 592 (81%)|
|Amt Per Serving||% DV|
|Total Fat 65.7g||88 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 40.1g|
|Cholesterol 12.7mg||4 %|
|Sodium 506.6mg||17 %|
|Potassium 1137.9mg||30 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 22.8g|
|Protein 13.9g||20 %|
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Calories per serving: 728
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