Ingredients
2 cups romaine lettuce (washed)
1 cup cilantro leaves (washed)
1 cup parsnips (peeled)
1 cup carrots (peeled)
1 cup turnips (peeled)
1/4 cup lime juice
1/2 teaspoon lime zest (grated)
1 teaspoon sugar
1/4 teaspoon chili powder
1 tablespoon olive oil
Steps
Wash hands with soap and water.
Combine romaine lettuce and cilantro, and divide onto four plates.
Place parsnips, carrots, and turnips into 1 quart of boiling water. Return water to a simmer, cook vegetables for 2 minutes. Strain into a colander.
Mix ingredients for the dressing right before use.
Place hot vegetables on top of greens and top with homemade dressing.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 124 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 2 mg |
| Sodium | 220 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Total Sugars | 7 g |
| Added Sugars included | 1 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 77 mg |
| Iron | 1 mg |
| Potassium | 411 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Harvest Vegetable Salad. Recipe source: 5 A Day: Eat 5 to 9 Fruits and Vegetables US Department of Health and Human Services Centers for Disease Control and Prevention (CDC) National Center for Chronic Disease Prevention and Health Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.