Instructions: Coat a large nonstick skillet with cooking spray, and place skillet over medium-high heat. Add parsnip, celery, red bell pepper, and green onions; saute 4 minutes or until the vegetables are crisp-tender.

Combine vinegar and next 4 ingredients, stirring with a wire whisk, and add to skillet. Cook 30 seconds, stirring constantly.

Yield: 3 servings

(serving size: 1 cup).

NOTES : Spoon the parsnip mixture onto 3 lettuce-lined salad plates, and serve warm.

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