Harvest Vegetable Salad
Servings
41 cup vegetables each
Ingredients
Instructions
  1. Combine romaine lettuce and cilantro, and divide onto four plates.
  2. 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.
  3. Combine lime juice, zest, sugar, chili powder and olive oil in small mixing bowl with whisk.
  4. Place hot vegetables on top of greens and top with homemade dressing.
Recipe Notes

Serve with your favorite sandwich or soup.
Nutrition Facts
Harvest Vegetable Salad
Amount Per Serving (1 cup eachg)
Calories 124 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 74mg 3%
Potassium 622mg 18%
Total Carbohydrates 22g 7%
Dietary Fiber 7g 28%
Sugars 9g
Protein 2g 4%
Vitamin A 313%
Vitamin C 45%
Vitamin D0%
Calcium 7%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
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