6 med. sized parsnips, sliced, cooked & cooled
8 oz. green beans, trimmed, cooked & cooled
2 scallions, thinly sliced
3/4 c. mayonnaise
6 lg. lettuce leaves, washed & shaken dry
1/4 tsp. paprika

Cut the parsnips into strips roughly the same size as the green beans and place the strips in a large mixing bowl. Add the green beans and scallions. Stir in the mayonnaise and toss the vegetables until they are well coated.

Arrange the lettuce leaves decoratively on a serving platter. Heap the parsnip mixture in the center and sprinkle with paprika. Refrigerate the salad for at least 30 minutes before serving.