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Autumn Harvest Vegetable Salad
Serves 4
Time 40 min
Flavorful malt vinegar, made from malted barley, is a key ingredient in this rustic autumn side dish. Serve alongside roasted chicken or turkey, if desired.
Special Diets:
Ingredients
- 1 tablespoon hazelnut or extra-virgin olive oil
- 1 small white onion, finely chopped
- 1 clove garlic, finely chopped
- 3/4 cup malt vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon coarse sea salt
- 3 carrots, chopped
- 3 parsnips, chopped
- 1 medium turnip, chopped
- 1/2 cup fresh cilantro leaves
- 8 cups baby salad greens
- 1/4 teaspoon ground black pepper
- 1/2 cup toasted walnut pieces
Method
Heat oil in a large skillet over medium heat.
Add onion and cook until golden brown, 5 to 7 minutes.
Add garlic and cook until fragrant, about 30 seconds more.
Stir in vinegar and sugar and bring just to a simmer.
Remove from heat and keep warm.
Bring a large pot of salted water to a boil.
Add carrots, parsnips and turnips and simmer until vegetables are just tender, 8 to 10 minutes; drain well.
Arrange cilantro and salad greens on 4 plates and top with hot vegetables.
Season with pepper, then garnish with walnuts, drizzle with warm dressing and serve.
Nutritional Info:
Per serving: 230 calories (120 from fat), 13g total fat, 1g saturated fat, 0mg cholesterol, 380mg sodium, 28g carbohydrates (7g dietary fiber, 13g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon hazelnut or extra-virgin olive oil
- 1 small white onion, finely chopped
- 1 clove garlic, finely chopped
- 3/4 cup malt vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon coarse sea salt
- 3 carrots, chopped
- 3 parsnips, chopped
- 1 medium turnip, chopped
- 1/2 cup fresh cilantro leaves
- 8 cups baby salad greens
- 1/4 teaspoon ground black pepper
- 1/2 cup toasted walnut pieces