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Harvest Vegetable Salad
Source: Food Stamp Nutrition Connection

A wonderful mix of hot and cold vegetables.

Prep Time: 30 minutes
Cook Time: 7 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 85.9
Total Carbs 13.6 g
Dietary Fiber 3.3 g
Sugars 5.7 g
Total Fat 3.6 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 132.3 mg
Protein 1.1 g
Sodium 49.4 mg
Dietary Exchanges
1 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 g  fresh romaine leaves
1 cup  fresh cilantro
1 cup  fresh sliced parsnip
1 cup  sliced carrots
1 cup  fresh cubed turnips
0 1/4 cup  fresh lime juice
0 1/2 tsp  lime peel zest
1 tsp  sugar
0 1/4 tsp  chili powder
1 tbsp  olive oil
  1. Combine romaine lettuce and cilantro, and divide onto four plates.
  2. Place parsnips, carrots, and turnips into 1 quart of boiling water. Return water to a simmer, cook vegetables for 2 minutes. Strain into a colander.
  3. To make the dressing, mix lime juice, lime zest, sugar, chili powder, and olive oil right before use.
  4. Place hot vegetables on top of greens and top with homemade dressing.

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