Harvest vegetable salad is a great side dish with chicken or turkey.
Ingredients
1 tablespoon olive oil (extra virgin olive oil)
1 clove garlic (minced)
1 onion (small, finely chopped)
3⁄4 cup vinegar (malt vinegar)
1 tablespoon brown sugar
1 cup carrot (peeled and chopped or grated)
1⁄2 cup coriander (fresh leaves)
seasoning (salt and pepper to taste)
1 cup turnip (peeled, chopped or grated)
1 cup parsnip (peeled, chopped or grated)
8 cups salad leaves (rinsed)
1⁄2 cup walnut (lightly toasted walnut pieces)
Instructions
In a large skillet, heat the olive oil. Add the chopped onion and sauté until tender and golden brown, about 5-6 minutes. Then add the garlic and sauté for a minute.
Pour in vinegar and add the sugar. Bring to a simmer and quickly remove from heat. Cover to keep warm.
In the meantime, bring a large pot of salted water to a boil and add the vegetables. Cook until all vegetables are tender, about 8 minutes. Drain.
On a large serving plate, arrange salad leaves and coriander. Add the hot vegetables, season with salt and pepper and drizzle over the warm dressing.
Serve immediately.
Yield
4 servings
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Source
moderate, pan fry
salads, vegetables, side dishes
American food recipes
Food in U.S.A.
Food in U.S.A.