Veggie Salad

What You'll Need:

1 tbsp extra virgin olive oil
1 clove garlic, minced
1 small onion, finely chopped
¾ cup malt vinegar
1 tbsp brown sugar
1 cup carrots, chopped
1 cup turnips, chopped
1 cup parsnips, chopped
½ cup fresh cilantro
8 cups mixed salad leaves
½ cup walnut pieces, toasted
Salt and pepper to taste


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 cilantro. Add the hot vegetables, season with salt and pepper and drizzle over the warm dressing. Serve immediately.