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Bountiful Harvest Vegetable Salad
10 min prep time
15 min cook time
6servings
Recipe by
Charles Mattocks
Source
The Budget-Friendly Fresh and Local Diabetes Cookbook
Photo by
Renee Comet
How to Make Bountiful Harvest Vegetable Salad
This is a wonderful way to use fresh produce from first harvest to last. The contrast of the warm dressing, tender cooked veggies, and crunchy radish and walnuts over the salad greens is a treat for your taste buds. And this salad is full of nutrients for your body!
10 min prep time
15 min cook time
6servings
2 cups
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Step-By-Step Instructions:
- Bring a large pot of salted water to a boil. Add parsnips and turnips and simmer until vegetables are just tender, 8–10 minutes. Drain well.
- While the parsnips and turnips are cooking, make the dressing. Heat oil in a large skillet over medium heat. Add onions and cook until golden brown, 5–7 minutes. Add garlic and cook for 30 seconds more. Stir in vinegar and sugar and bring just to a simmer. Remove from heat and keep dressing warm.
- Arrange parsley, cilantro, and salad greens and top with hot vegetables, then garnish with walnuts and radish. Drizzle with warm dressing, and serve immediately.
Nutrition facts
6 Servings
-
Serving Size
2 cups
- Amount per serving Calories 145
-
Total Fat
9g
- Saturated Fat 0.8g
- Sodium 45mg
-
Total Carbohydrate
14g
- Dietary Fiber 4g
- Total Sugars 6g
- Protein 3g
- Potassium 415mg
- Phosphorous 85mg
Ingredients
parsnips (chopped)
1 cup
turnips (chopped)
1 cup
olive oil
1 tbsp
small onion (finely chopped)
1
garlic (finely chopped)
1 clove
brown sugar
1 tbsp
malt vinegar
3/4 cup
fresh cilantro or parsley
1/2 cup
baby salad greens
8 cup
walnut pieces (toasted)
1/2 cup
radish (sliced)
1 cup
salt and pepper to taste
1 pinch
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