Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk. set aside. to prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon. add lentils; bring to a boil. reduce heat, and simmer for 15 minutes or until tender; drain in a colander. cool. combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette. marinate at room temperature for at least 20 minutes.

Target recipe: in a bowl, combine apples and lemon juice. put lentils in bowl. add celery, raisins (if using) and green onions. stir in mayonnaise, yougurt and pepper. cover and refrigerate at least 30 minutes. serve on lettuce. exchanges per 1 cup serving = 1 starch, 1 protein, 1/2 fruit, 1/2 fat. according to canadian diabetes association 1 cup without raisins = 25g carb, 9g protein, 5g fat, 4g fibre, 178 cal.