Sweet-Sour Turnip Green Salad
Common in the southern United States, turnip greens are an excellent source of vitamins A and C, and are also a good source of calcium.
Makes 4 servings
|2||cups shredded stemmed washed turnip greens|
|2||cups washed mixed salad greens|
|1||cup sliced plum tomatoes or quartered cherry tomatoes|
|1/2||cup shredded carrot|
|1/3||cup sliced green onions|
|8||tablespoons water, divided|
|2||teaspoons all-purpose flour|
|1||tablespoon packed brown sugar|
|1/2||teaspoon celery seeds|
|1||tablespoon white wine vinegar|
- Combine turnip greens, salad greens, tomatoes and carrot in salad bowl; set aside. Combine green onions and 2 tablespoons water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Cook, covered, 2 to 3 minutes or until onions are tender.
- Mix remaining 6 tablespoons water and flour in small bowl until smooth. Stir into green onions in saucepan. Add brown sugar, celery seeds and pepper; cook and stir until mixture boils and thickens. Cook and stir 1 minute more. Stir in vinegar. Pour hot dressing over salad; toss to coat. Serve immediately.
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||<1 %|
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