2 cups shredded raw parsnips
8 green or black olives, chopped
1 2-oz. jar chopped pimentos, drained
1 cup diced celery or green bell pepper (optional)
1 small onion, minced
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup vegan mayonnaise or Thousand Island dressing
• Combine all the ingredients in a medium bowl. Cover and refrigerate for several hours before serving.
Makes 4 servings.