Recipes
Salad
Harvest Vegetable
Salad
Serves 4. Each serving equals two 5 A Day 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
¼ cup lime juice
½ tsp lime zest, grated
1 tsp sugar
¼ cup chili powder
1 Tbsp olive oil
Combine romaine 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 2 minutes. Strain into colander. Mix
ingredients for the dressing right before use. Place hot vegetables on top
of greens and top with homemade dressing.
Nutritional analysis per serving: Calories 93, Fat 3g, Calories
from Fat 30%, Carbohydrate 15, Cholesterol 0mg, Protein 1g, Fiber 4g,
Sodium 46mg.
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