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Baby Carrot and Turnip Salad

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Ingredients
  Baby turnips 1 1⁄2 Pound, peeled
  Baby carrots 1 1⁄2 Pound, peeled
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Grainy mustard 2 Tablespoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Extra-virgin olive oil 3⁄4 Cup (12 tbs)
  Freshly ground pepper To Taste
  Minced fresh chives 2 Tablespoon
Directions

GETTING READY
1) In a small bowl, add mustard, vinegar and oil to combine. Season the dressing with salt and pepper to taste. Place aside.

MAKING
2) In a large skillet or flameproof casserole, place the turnips and carrots.
3) Season the vegetable with salt and sugar. Pour in enough cold water to cover.
4) Place over heat to bring a boil.
5) Reduce the heat to moderately low and simmer for 8 to 10 minutes, or until the vegetables are tender when pierced with a knife. Drain well.
6) In a salad bowl, add the warm vegetables and toss by adding the dressing. Let cool and place inside refrigerator.

SERVING
7) Sprinkle the salad with chives and toss well, to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
6

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4.14643
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 327 Calories from Fat 252

% Daily Value*

Total Fat 27 g41.8%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 501.4 mg20.9%

Total Carbohydrates 17 g5.8%

Dietary Fiber 5.5 g22.2%

Sugars 10.3 g

Protein 2 g3.9%

Vitamin A 317.1% Vitamin C 49.6%

Calcium 7.7% Iron 8.6%

*Based on a 2000 Calorie diet

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Baby Carrot And Turnip Salad Recipe