Grated Parsnip and Carrot Salad with Citrus Dressing

GRATED PARSNIP AND CARROT SALAD WITH CITRUS DRESSING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Grimes Estate in Bryan, Texas in 1988. 1/3 pound parsnips peeled and grated 1/3 pound carrots peeled and grated 1 orange juiced 1/2 lime juiced 1/2 teaspoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Toss all ingredients in bowl until thoroughly mixed. Cover and place in refrigerator for at least 1 hour before serving.

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