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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Harvest Vegetable Salad

Source: Food Stamp Nutrition Connection

A wonderful mix of hot and cold vegetables.

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 3.6 Fat, 1.9 Vegetables, 0.1 Fruits, 0.1 Other Carbs,

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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Servings

Ingredients

2.0
2 g fresh romaine leaves 1.0
1 cup fresh cilantro 1.0
1 cup fresh sliced parsnip 1.0
1 cup sliced carrots 1.0
1 cup fresh cubed turnips 0.25
0 1/4 cup fresh lime juice 0.5
0 1/2 tsp lime peel zest 1.0
1 tsp sugar 0.25
0 1/4 tsp chili powder 1.0
1 tbsp olive oil

Directions

Combine romaine lettuce and cilantro, and divide onto four plates.
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.
To make the dressing, mix lime juice, lime zest, sugar, chili powder, and olive oil right before use.
Place hot vegetables on top of greens and top with homemade dressing.