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RECIPESSalad RecipesVegetable Salads pg 3 >  Harvest Vegetable Salad


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Serves 4
Each serving equals two 5 A Day servings

2 cups romaine lettuce, washed
1 cup cilantro leaves, washed
1 cup parsnips, peeled
1 cup carrots, peeled
1 cup turnips, peeled

1/4 cup lime juice
1/2 tsp lime zest, grated
1 tsp sugar
1/4 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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