Parsnip Salad - Try a New Ingredient

Scrape 4 uncooked parsnips. Shred on coarse garter.

Add 1/2 c. mayonnaise & 2 T lemon juice at once to prevent discoloration and mix well.

Add 1 c. thinly sliced celery, some grated onion and salt to taste.

Serve in lettuce cups and garnish with slices of hard boiled eggs (hard cooked), paprika and olives.