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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
2 cups romaine lettuce (washed) inner leaves, crispy cold |
3 shallots, peeled sliced |
1 cup cilantro leaves (washed) |
1 cup parsnips, diced in cubes |
1 cup carrots, diced in cubes |
1 cup rutabaga (1 or 2), peeled and cubed |
2 tbsp of olive oil |
1 tsp of adobo seasoning |
dressing |
1/4 cup lime juice |
1/2 teaspoon grated lime zest |
1 teaspoon sugar |
1/4 teaspoon cumin |
1/2 teaspoon of chili powder |
3 tablespoons olive oil |
Directions:
1. Estimated Cost:
2. Per Recipe: $ 3.96
3. Per Serving: $ 0.99
4. Preheat oven to 425 degrees. LIne a sheet pan with foil.
5. Peel and dice the parsnips, carrots,
6. and rutabaga, toss with sliced shallots, oil and adobo seasoning
7. Roast cubed veggies for 30-35 minutes til tender, test with fork and slightly golden brown.
8. Combine ice cold romaine lettuce and cilantro,
9. and divide onto four plates.
10. Mix ingredients for the dressing right
11. before use.
12. Toss dressing with hot veggies.
13. Place hot vegetables on top of greens,
14. This is really good with a pan of green chili corncheesy cornbread.
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