Harvest Salad
From notyourmomma 16 years ago
- 40 minutes to make
- Serves 4
From the Pennsyvania Rutabaga Board/courtesy of the University of Pennsylvania. Unique salad, warm veggies on top of cold crisp romaine dressed in a lime cilantro cumin dressing. They blanched their veggies, I prefer to roast them and then toss while hot with the dressing and then top the cold greens.
Ingredients
- Salad shopping list
- 2 cups romaine lettuce (washed) inner leaves, crispy cold shopping list
- 3 shallots, peeled sliced shopping list
- 1 cup cilantro leaves (washed) shopping list
- 1 cup parsnips, diced in cubes shopping list
- 1 cup carrots, diced in cubes shopping list
- 1 cup rutabaga (1 or 2), peeled and cubed shopping list
- 2 tbsp of olive oil shopping list
- 1 tsp of adobo seasoning shopping list
- Dressing shopping list
- 1/4 cup lime juice shopping list
- 1/2 teaspoon Grated lime zest shopping list
- 1 teaspoon sugar shopping list
- 1/4 teaspoon cumin shopping list
- 1/2 teaspoon of chili powder shopping list
- 3 Tablespoons olive oil shopping list
How to make it
- Estimated Cost:
- Per Recipe: $ 3.96
- Per Serving: $ 0.99
- Preheat oven to 425 degrees. LIne a sheet pan with foil.
- Peel and dice the parsnips, carrots,
- and rutabaga, toss with sliced shallots, oil and adobo seasoning
- Roast cubed veggies for 30-35 minutes til tender, test with fork and slightly golden brown.
- Combine ice cold romaine lettuce and cilantro,
- and divide onto four plates.
- Mix ingredients for the dressing right
- before use.
- Toss dressing with hot veggies.
- Place hot vegetables on top of greens,
- This is really good with a pan of green chili corncheesy cornbread.
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
- tazoncaffeine Manchester, NH
- anoriginal Dayton, OH
- notyourmomma South St. Petersburg, FL
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