HarvestVegetableSalad_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

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

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

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.