Eat Without

Harvest Vegetable Salad

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

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Chili powder and lime juice provide a zesty dressing to this salad, which is full of root vegetables.

Makes
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)
  • 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

  1. Wash hands with soap and water.
  2. Combine romaine lettuce and cilantro, and divide onto four plates.
  3. 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.
  4. Mix ingredients for the dressing right before use.
  5. Place hot vegetables on top of greens and top with homemade dressing.

Notes

Learn more about: Lettuce Herbs Parsnips Carrots Turnips Limes

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