German Potato & Roasted Root Salad

Preheat oven to 400 degrees. In a baking dish, combine potatoes, carrots, parsnips, and onion slices. In a bowl, mix vegetable seasoning mix and olive oil. Add oil mixture to potatoes and toss to coat. Bake for about 45 minutes, or until vegetables are cooked through.

Combine vinegar, honey, flour and water in a bowl; whisk to mix. In a skillet over medium-high heat, crisp Canadian bacon strips. Add vinegar mixture to bacon and stir continually until thickened. Remove from heat.

Add vinegar and bacon mixture onto roasted vegetables, toss to coat. Garnish with parsley flakes.

Nutrition Info per 1/2 cup: 178 calories, 4 g fat, 5 g protein, 31 g carbohydrates