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
Turnip Greens Salad
Updated on Nov. 09, 2023
Turnip Greens Salad
Prep Time
30 min
Yield
8 servings
Ingredients
- 1 bunch fresh turnip greens (about 10 ounces)
- 5 ounces fresh baby spinach (about 8 cups)
- 1 medium cucumber, halved and thinly sliced
- 1 cup cherry tomatoes, halved
- 3/4 cup dried cranberries
- 1/2 medium red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/3 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
Directions
- 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.
- 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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