Harvest Vegetable Salad



4 servings

2 cups romaine lettuce (washed)

1 cup cilantro leaves (washed)

1 cup parsnips (peeled)

1 cup carrot (peeled)

1 cup turnips (peeled)


1/4 cup lime juice

1/2 teaspoon lime zest (grated)

1/4 teaspoon chili powder

1 tablespoon olive oil 


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. 

Nutrition information:


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