Harvest Vegetable Salad

15 min · Serves 4

From 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

What goes in

• 2 cupsromaine lettuce
• 1 cupcilantro leaves
• 1 cupparsnips
• 1 cupcarrots
• 1 cupturnips
• ¼ cuplime juice
• 2½ mllime zest
• 4.9 mlsugar
• 1.2 mlchili powder
• 14.8 mlolive oil

How to cook it

1. Wash hands with soap and water.
2. Combine romaine lettuce and cilantro, and divide onto four plates.
3. 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.
4. Mix ingredients for the dressing right before use.
5. Place hot vegetables on top of greens and top with homemade dressing.

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