John Myers
Parsnips – Pineapple Salad
The perfect parsnips – pineapple salad recipe with a picture and simple step-by-step instructions.
- 2 tbsp White wine vinegar
- 1 tbsp Honey
- 100 g Skimmed yogurt
- 3 tbsp Olive oil
- Pepper salt
- 600 g Parsnips
- 4 Pineapple rings
- 1 Onion
- 1 small Chilli pepper
- 1 bunch Chives
- 100 g Smoked chicken breast
- Make a dressing from vinegar, honey, yogurt, oil, and salt and pepper.
- Wash, peel and slice the parsnips and blanch in boiling salted water for 1 1/2 minutes. Pouring off.
- Cut the pineapple and onion into small cubes.
- Wash and core the chilli pepper and cut into strips.
- Wash the chives, shake dry and cut into small pieces.
- Cut the chicken breast into strips.
- Mix all ingredients.
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