Taste of Home
Turnip Greens Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
My Turnip Greens Salad was created using items from my garden. Because most people cook turnip greens, I wanted to present those same greens in a way that would retain their nutrient content. You could also add different kinds of meat to this salad. I have used cooked shrimp, chicken or beef. —James McCarroll, Murfreesboro, Tennessee
Ingredients
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1 bunch fresh turnip greens (about 10 ounces)
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5 ounces fresh baby spinach (about 8 cups)
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1 medium cucumber, halved and thinly sliced
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1 cup cherry tomatoes, halved
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3/4 cup dried cranberries
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1/2 medium red onion, thinly sliced
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1/3 cup crumbled feta cheese
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1 garlic clove
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1/2 teaspoon kosher salt
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1/3 cup extra virgin olive oil
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2 tablespoons sherry vinegar
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1 teaspoon Dijon mustard
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
Directions
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1.
Trim and discard root end of turnip greens. Coarsely chop leaves and cut stalks into 1-in. pieces. Place in a large bowl. Add spinach, cucumber, tomatoes, cranberries, red onion and feta.
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2.
Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl. Whisk in oil, vinegar, mustard, pepper and cayenne until blended. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts
1-1/4 cups: 161 calories, 10g fat (2g saturated fat), 3mg cholesterol, 203mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.
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