Harvest vegetable salad


Harvest vegetable salad is a great side dish with chicken or turkey.


1 T olive oil (extra virgin olive oil)
1 clv garlic (minced)
1 onion (small, finely chopped)
3⁄4 c vinegar (malt vinegar)
1 c carrot (peeled and chopped or grated)
1⁄2 c coriander (fresh leaves)
  seasoning (salt and pepper to taste)
1 c turnip (peeled, chopped or grated)
1 c parsnip (peeled, chopped or grated)
8 c salad leaves (rinsed)
1⁄2 c walnut (lightly toasted walnut pieces)


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.

4 servings
Preparation time
Cooking time
Total time
25 minutes


North American cuisine

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