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Harvest vegetable salad

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.

Total time
25 minutes
Cooking time 10 minutes
Preparation time 15 minutes
Yield
4 servings

Source

North American cuisine

moderate, pan fry
salads, vegetables, side dishes
American food recipes
Food in U.S.A.

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