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Sweet-Sour Turnip Green Salad
Yield: Makes 4 servings
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.
Ingredients:
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
Dash pepper
1
tablespoon white wine vinegar
Preparation:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: | |
| Fiber | 3 g |
| Carbohydrate | 11 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | <1 % |
| Calories | 49 |
| Protein | 2 g |
| Sodium | 41 mg |
Dietary Exchange:
| Vegetable | 2 |
This recipe appears in:
Salads
