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Carrot Turnip Salad With Cumin Lime Dressing

Healthy.Eater's picture
Ingredients
  Lime juice 3 Tablespoon
  Olive oil 2 Tablespoon
  Parsley 1⁄3 Cup (5.33 tbs)
  Dried tarragon 3⁄4 Teaspoon, crumbled
  Salt 3⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Carrots 12 Ounce, peeled and shredded (4 Medium Units)
  White turnip/3 medium-size parsnips / carrots 2 Small, peeled and shredded
  Red onion 1 Small, slivered
Directions

1 To prepare the dressing: In a food processor or blender, whirl the limejuice, oil, parsley, cumin, salt, and pepper for 30 seconds or until the parsley is minced.
2 To prepare the salad: Bring a large saucepan of water to a boil over moderately high heat. Add the carrots, turnips, and red onion and cook for 2 minutes (the water will not return to a boil). Drain the vegetables and transfer to a large salad bowl. Add the dressing and toss until well combined.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 486 Calories from Fat 277

% Daily Value*

Total Fat 31 g48.3%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1785.2 mg74.4%

Total Carbohydrates 51 g17.2%

Dietary Fiber 13.8 g55.3%

Sugars 24.6 g

Protein 6 g12.8%

Vitamin A 1174% Vitamin C 150.4%

Calcium 23.8% Iron 23.5%

*Based on a 2000 Calorie diet

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Carrot Turnip Salad With Cumin Lime Dressing Recipe