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Harvest Vegetable Salad

Harvest Vegetable Salad – Forkwise recipe card (illustration, no photo yet)
LunchAmerican⏱ 10 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 cups romaine lettuce (washed)
  • 1 cup cilantro leaves (washed)
  • 1 cup parsnips (peeled)
  • 1 cup carrots (peeled)
  • 1 cup turnips (peeled)

Method

  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. Mix ingredients for the dressing right before use.
  4. Place hot vegetables on top of greens and top with homemade dressing.

Learn more about: Lettuce Herbs Parsnips Carrots Turnips Limes

Nutrition per serving

Serving size: 1/4 of recipe (145g)

  • 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
  • Protein: 2 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · 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 · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.