Photo Credit: Romulo Yanes, 2012

Awaken palates with this bright, refreshing salad starring crunchy wisps of parsnip, juicy grapefruit sections, and lots of parsley. This salad is perfect for a light lunch, but it can also be served along a main entrée of roast chicken or pork, ham, or even steak.

Serves 4

2 Ruby Red grapefruits, peel and pith removed
3 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon honey
Coarse salt, to taste
Cracked black pepper, to taste
1 1/2 pounds parsnips, peeled
1/2 cup fresh parsley leaves

Working over a large bowl, cut out grapefruit segments, then squeeze 1/4 cup juice from membranes. Whisk in oil, vinegar, honey, and 1/2 teaspoon each salt and pepper. With a vegetable peeler, shave parsnips on the diagonal into strips. Add to bowl along with the parsley and toss and serve.