Harvest Vegetable Salad

Source: What's Cooking at USDA

Serving size: 1/4 of recipe (145gm)

Servings per recipe: 4

Cilantro and Lime add a tasty flavor to this salad!

View Nutrition Facts


2 cups romaine lettuce, cleaned and cut into bite size pieces

1 cup cilantro leaves, cleaned and chopped
1 cup parsnips, peeled and cut into 1/2 inch cubes
1 cup carrot, peeled and cut into 1/2 inch cubes
1 cup turnips, peeled and cut into 1/2 inch cubes

1/4 cup lime juice
1/2 teaspoon lime zest (lime peel, grated)
1 teaspoon sugar
1/4 teaspoon chili powder
1 tablespoon olive oil


Cutting board & sharp knife, vegetable peeler, measuring cups & spoons, medium pot, colander, small mixing bowl, 4 salad plates


1. Combine romaine lettuce and cilantro, and divide onto four plates.

2. Place parsnips, carrots and turnips into 1 quart of boiling water. Simmer vegetables for 2 minutes. Strain into a colander.

3. Mix ingredients for the dressing right before use.

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

More About Parsnips

How to Select

Choose parsnips that are firm and dry. Smaller ones may be more flavorful and tender.

How to Store

Refrigerate parsnips unwashed in an unsealed bag for 3 weeks or more. For longer term storage, pack in moist sand stored in a cold root cellar at 32-40 degrees. They can last 2-6 months stored this way.

How to Prepare

Rinse in cold water and peel. Grate raw in salads. Steam, microwave, boil, bake, roast, sauté or stir-fry. Add to casseroles, soups and stews. Cook until soft and mash like potatoes. Substitute for carrots or sweet potatoes in recipes.