Midsummer Market Salad

Name: Midsummer Market Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 170 grams baby bok choy , thickly sliced crosswise; 227 grams baby carrots, peeled; 946 milliliters ounces baby spinach; 237 milliliters packed small basil leaves; 4 liters 6-ounce heads of Bibb lettuce; 227 grams small kirby cucumbers , sliced crosswise 1/4 inch thick; 1 teaspoon Dijon mustard; 59 milliliters extra-virgin olive oil; 1 Tbsp French walnut oil or extra-virgin olive oil; 6 2-inch baby onions, peeled; 118 milliliters lightly packed small chervil or parsley sprigs; 2 Tbsps red wine vinegar; 6 servings Salt and freshly ground pepper; 340 grams 10 small turnips , peeled

Midsummer Market Salad might be just the side dish you are searching for. This gluten free, primal, and whole 30 recipe serves 6. One portion of this dish contains around 5g of protein, 12g of fat, and a total of 208 calories. If you have kirby cucumbers, heads of bibb lettuce, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Bring a medium saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the turnips and boil over moderate heat until just tender, about 5 minutes. Using a slotted spoon, transfer the turnips to a platter. Repeat with the carrots, cooking them for 3 minutes, and then the onions, cooking them for 2 minutes. Refrigerate the vegetables until chilled. Halve the turnips and thickly slice the onions.

Ingredients you will need

Vegetable