FoodLink - Purdue Extension

Harvest Vegetable Salad

20 min
15 min
Total Time
35 min
Servings: 4


For the salad
cups romaine lettuce (washed)
cup cilantro leaves (washed)
cup parsnips (peeled)
cup carrot (peeled)
cup turnips (peeled)
For the dressing
1/4 cup lime juice
1/2 teaspoon lime zest (grated)
teaspoon sugar
1/4 teaspoon chili powder
tablespoon olive oil


  1. In a large bowl, combine romaine lettuce and cilantro. Divide greens onto four plates.

  2. Cut parsnips, carrots, and turnips to desired size. Place them in 1 quart of boiling water. Return water to a simmer, and cook vegetables for 2 minutes. Strain into a colander.

  3. Just before serving, mix all of the dressing ingredients in a small bowl.

  4. Place hot vegetables on top of greens and top with dressing.