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Harvest Vegetable Salad

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Harvest Vegetable Salad
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  • Makes: 4 servings

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

Ingredients

  • 2 cup romaine lettuce (washed)
  • 1 cup cilantro leaves (washed)
  • 1 cup parsnips (peeled)
  • 1 cup carrot (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. 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.

Source: National Center for Chronic Disease Prevention and Health Promotion (CDC), 5 A Day: Eat 5 to 9 Fruits and Vegetables

Nutrition Information

Serving Size: 1/4 of recipe (145g)
Nutrients Amount
Calories 124
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 220 mg
Total Carbohydrate 16 g
Dietary Fiber 3 g
Total Sugars 7 g
Added Sugars included 1 g
Protein 2 g
Vitamin D 0 mcg
Calcium 77 mg
Iron 1 mg
Potassium 411 mg
N/A - data is not available
Nutrients Amount
Calories 124
Total Fat 6 g
Saturated Fat 1 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
a-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 2 mg
Total Carbohydrate 16 g
Dietary Fiber 3 g
Total Sugars 7 g
Added Sugars 1 g
Protein 2 g
Minerals
Calcium 77 mg
Potassium 411 mg
Sodium 220 mg
Copper 127 mcg
Iron 1 mg
Magnesium 25 mg
Phosphorus 77 mg
Selenium 2 mcg
Zinc 0 mg
Vitamins
Vitamin A 351 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 21 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 51 mcg
Folate 55 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 1 mg
Choline 22 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

CMP Food Groups
MyPlate Food Groups
Vegetables
3/4 cups

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