Harvest Vegetable Salad
Chili powder and lime juice provide a zesty dressing to this salad, which is full of root vegetables.
- Yield
- 4 servings
- Serving size
- 1/4 of recipe (145g)
- Rating
- 3.36 of 5 (58 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 2 cups romaine lettuce (washed)
- 1 cup cilantro leaves (washed)
- 1 cup parsnips (peeled)
- 1 cup carrots (peeled)
- 1 cup turnips (peeled)
- Dressing:
- 1/4 cup lime juice
- 1/2 teaspoon lime zest (grated)
- 1 teaspoon sugar
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 86.71 |
| Total Fat | 3.81 g |
| Saturated Fat | 0.58 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 13.13 g |
| Dietary Fiber | 3.16 g |
| Total Sugars | 5.4 g |
| Added Sugars included | 1 g |
| Protein | 1.34 g |
| Calcium | 44 mg |
| Potassium | 345 mg |
| Sodium | 42.35 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 21 mg |
| Phosphorus | 51 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 309 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 40 mcg |
| Folate | 38 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 18 mg |
Recipes you may also like
- Sesame Turnips and Carrots
- Tropical Morning Treat
- Honey of a Pumpkin Bar
- Vegetable Tacos
- Fall Veggie Casserole
- Oven-Baked Potato Pancakes
- Sweet Acorn Squash
- Peach Sauce
Source
Recipe by: 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
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/harvest-vegetable-salad. Federal works are public domain in the United States.