How many calories are in Harvest Vegetable Salad?

One serving has 124 kcal. The recipe makes 4 servings (1/4 of recipe (145g) each).

How much protein is in Harvest Vegetable Salad?

2 g of protein per serving, with 16 g of carbohydrates and 6 g of fat.

What do I need to make Harvest Vegetable Salad?

10 ingredients: 2 cups romaine lettuce (washed), 1 cup cilantro leaves (washed), 1 cup parsnips (peeled), 1 cup carrots (peeled), 1 cup turnips (peeled) and 1/4 cup lime juice ….

Harvest Vegetable Salad

Name: Harvest Vegetable Salad
Yield: 4 servings
Ingredients: 2 cups romaine lettuce (washed); 1 cup cilantro leaves (washed); 1 cup parsnips (peeled); 1 cup carrots (peeled); 1 cup turnips (peeled); 1/4 cup lime juice; 1/2 teaspoon lime zest (grated); 1 teaspoon sugar; 1/4 teaspoon chili powder; 1 tablespoon olive oil

Chili powder and lime juice provide a zesty dressing to this salad, which is full of root vegetables.

124kcal per serving

2 gprotein

16 gcarbohydrates

6 gfat

4servings (1/4 of recipe (145g))

Ingredients

2 cups romaine lettuce (washed) nutrition facts
1 cup cilantro leaves (washed) nutrition facts
1 cup parsnips (peeled) nutrition facts
1 cup carrots (peeled) nutrition facts
1 cup turnips (peeled) nutrition facts
1/4 cup lime juice nutrition facts
1/2 teaspoon lime zest (grated)
1 teaspoon sugar nutrition facts
1/4 teaspoon chili powder nutrition facts
1 tablespoon olive oil nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	124 kcal
Total fat	6 g	8%
Saturated fat	1 g	5%
Cholesterol	2 mg	0.7%
Sodium	220 mg	10%
Total carbohydrates	16 g	6%
Dietary fiber	3 g	11%
Total sugars	7 g
Added sugars	1 g	2%
Protein	2 g	4%
Vitamin D	0 µg	0%
Calcium	77 mg	6%
Iron	1 mg	6%
Potassium	411 mg	9%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Vegetables: 1 cups

Directions

Wash hands with soap and water.
Combine romaine lettuce and cilantro, and divide onto four plates.
Place parsnips, carrots, and turnips into 1 quart of boiling water. Return water to a simmer, cook vegetables for 2 minutes. Strain into a colander.
Mix ingredients for the dressing right before use.
Place hot vegetables on top of greens and top with homemade dressing.

Notes

Learn more about: Lettuce Herbs Parsnips Carrots Turnips Limes

Source

5 A Day: Eat 5 to 9 Fruits and Vegetables US Department of Health and Human Services Centers for Disease Control and Prevention (CDC) National Center for Chronic Disease Prevention and Health Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/harvest-vegetable-salad, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.