Harvest Vegetable Salad
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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
Instructions
- 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
| Calories | 124 |
|---|---|
| Protein | 2 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 2 mg |
| Sodium | 220 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. 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