HARVEST VEGETABLE SALAD
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 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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