Bountiful Harvest Vegetable Salad

Bountiful Harvest Vegetable Salad
Source: The Budget-Friendly Fresh and Local Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

This is a wonderful way to use fresh produce from first harvest to last. The contrast of the warm dressing, tender cooked veggies, and crunhcy radish and walnuts over the salad greens is a treat for your taste buds. And this salad is full of nutrients for your body!

  • Prep time
    10 min
  • Cook time
    15 min
  • Servings
    6 Servings
  • Serving size
    2 cups
Budget Friendly Lunch Salads Sides Vegan Vegetarian Low Sodium Veggie Rich
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 145

  • Total Fat 9g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 45mg
  • Total Carbohydrate 14g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 3g
  • Potassium 420mg
  • Phosphorus 85mg

Choices/Exchanges: 2 Vegetable, 2 Fat

Budget Friendly Lunch Salads Sides Vegan Vegetarian Low Sodium Veggie Rich
Ingredients

Ingredients

  • parsnips (chopped)
    1 cup
  • turnips (chopped)
    1 cup
  • hazelnut or 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
Directions

Directions

  1. 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.

  2. 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.

  3. Arrange parsley, cilantro, and salad greens and top with hot vegetables, then garnish with walnuts and radish. Drizzle with warm dressing, and serve immediately.

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