Diabetic Cooking

Bountiful Harvest Vegetable Salad



  • 1 tablespoon hazelnut or olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3/4 cup malt vinegar
  • 1 tablespoon brown sugar
  • 1 cup chopped parsnips
  • 1 cup chopped turnips
  • 1/2 cup parsley and cilantro leaves
  • 3 cups baby salad greens
  • 1/2 cup toasted walnut pieces
  • 1 cup chopped radish
  • Salt and pepper to taste


Heat oil in a large skillet over medium heat. Add onions and cook until golden brown, 5–7 minutes. Add garlic and cook for 30 seconds more. Stir in vinegar and sugar and bring just to a simmer. Remove from heat and keep dressing warm.

Bring a large pot of salted water to a boil. Add parsnips and turnips and simmer until vegetables are just tender, 8–10 minutes. Drain well.

Arrange parsley, cilantro, and salad greens on a platter and top with hot vegetables. Garnish with walnuts and radish. Drizzle with warm dressing, and serve immediately.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 145 calories, Protein: 3 g, Fat: 9 g, Saturated Fat: 8 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 4 g

Exchanges per serving: 2 vegetable, 2 fat.

Image and recipe provided courtesy of Charles Mattocks.