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Harvest Vegetable Salad


Preparation Time: 15 minutes
2 cups romaine lettuce 1 cup cilantro leaves 1 cup parsniips, peeled 1 cup carrots, peeled 1 cup turnips, peeled Dressing: 1/4 cup lime juice 1/2 tsp grated lime zest 1 tsp sugar 1/4 tsp chili powder 1 Tbsp olive oil
Boil 1 quart of water. Combine lettuce and cilantro and divide onto four plates. Place parsnips, carrots and turnips into boiling water. Return water to a simmer, cook vegetables for 2 minutes. Strain into a colander. Mix ingredients for dressing right before use. Place hot vegetables on top of greens and top with homemade dressing. Serve.

*Serves:* 4

1 Cup of Fruits and Vegetables per Serving

*Fruit and /or Veggie color(s):* [What’s This?]

Nutrition Information per Serving:
Calories: 90 Total Fat: 4g Saturated Fat: 0.5g % of Calories from Fat: 40% % Calories from Sat Fat: 5%		Protein: 1g Carbohydrates: 14g Cholesterol: 0mg Dietary Fiber: 4g Sodium: 35mg

*Each serving provides:* An excellent source of vitamins A, C and K, and a good source of fiber, folate, manganese and potassium.