From the Pantry Butler kitchen
Harvest Vegetable Salad
Chili powder and lime juice provide a zesty dressing to this salad, which is full of root vegetables. USDA MyPlate Kitchen — 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 (public domain), via myplate.food
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
Method
- 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.
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