SALAD TURNIP RECIPES RECIPES

FRESH TURNIP SALAD RECIPE - FOOD.COM

Fresh Turnip Salad Recipe - Food.com image

Make and share this Fresh Turnip Salad recipe from Food.com.

Total Time 25 minutes

Prep Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (22 ounce) package turnips (purple and white)
4 tablespoons white vinegar
4 tablespoons salad oil
1/4 cup sugar
2 tablespoons fresh parsley, chopped
1 tablespoon sweet onion, grated
salt and pepper

Steps:

Wash and dry turnips. Cut off ends and leave unpeeled.
Grate turnips. A julienne hand grater or food processor are ideal.
Place in medium bowl.
Combine rest of ingredients.
Mix into turnips.
Chill well.

Nutrition Facts : Calories 144.3, FatContent 9.1, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 71.7, CarbohydrateContent 15.4, FiberContent 2, SugarContent 12.4, ProteinContent 1

TURNIP GREENS SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Turnip Greens Salad Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

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 : Calories 161 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 203mg sodium, CarbohydrateContent 17g carbohydrate (12g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable

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SALAD TURNIP RECIPES RECIPES ALL YOU NEED IS FOOD

This 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 can also add different kinds of meat, like cooked shrimp or chicken. —James McCarroll, Murfreesboro, Tennessee
From stevehacks.com
Total Time 30 minutes
Cuisine North America, Southern
Calories 161 calories per serving

{ "@type": "HowToStep", "text": "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." }

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TURNIP GREENS SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
From tasteofhome.com
Total Time 30 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 161 calories per serving

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.

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SALAD TURNIP RECIPES RECIPES ALL YOU NEED IS FOOD

{ "@type": "HowToStep", "text": "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." }

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I found this recipe in a local newspaper when we moved to Arkansas almost 20 years ago. The recipe was said to be so good that even people "burned out" on turnips would like it. I'd never heard of slaw made from turnips, but I tried it and now my husband likes it better than cabbage slaw.
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In a bowl, combine all ingredients except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend.

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{ "@type": "HowToStep", "text": "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." }

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