Recipe: Perfect Turnip Greens Salad with Toasted Sunflower Seeds

Turnip Greens Salad with Toasted Sunflower Seeds. If you think turnip greens are only edible if they are simmered in a pot of liquid and seasoned with a ham hock, check out this recipe. Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick. The Best Turnip Greens Salad Recipes on Yummly

In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. I used half green leaf lettuce and half bib lettuce and I ended up giving the rest of my dinner to my husband so I could eat the salad. no sunflower seeds? - substitute whatever nut or seed you prefer. You can have Turnip Greens Salad with Toasted Sunflower Seeds using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Turnip Greens Salad with Toasted Sunflower Seeds

1. You need 1 of large bunch turnip greens, spinach komatsuna or other asian greens.
2. Prepare 6-7 Tbsp (60 g) of unsalted, shelled sunflower seeds.
3. It's 1/4 tsp of salt + more if needed.
4. Prepare 1 tsp of sugar.
5. You need 1-1 1/2 tsp of soy sauce.
6. Prepare of **Optional**.
7. You need 1 tsp of yuzu or lemon zest.

More Weight Watchers Friendly Salad Recipes with Arugula: Lemon, Parmesan & Arugula Salad (LaaLoosh) Arugula & Apple Salad with Goat Cheese & Pecans (SlenderKitchen) Watermelon, Arugula & Feta Salad (SkinnyTaste). A light roasted sunchoke salad featuring toasted sunflower seeds, spinach, and an easy mustard vinagrette dressing. Between all the holidays, I find myself gravitating towards lighter meals. Bring on all the greens and vegetables.

Turnip Greens Salad with Toasted Sunflower Seeds instructions

1. Wash the turnip greens well to remove any dirt. Cut in half so you have the thicker stem and the leaf separated. Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec. - 1 minute until bright green and just a little tender. Remove from boiling water and dunk in cold water right away to stop the cooking..
2. Squeeze out the water from the cooled down greens. Cut into 1 or 2 cm pieces. Put in a large bowl and sprinkle with 1/4 tsp to 1/2 tsp salt (you want it just a little bit salt flavor because you'll add soy sauce later)..
3. Next toast the sunflower seeds! In a dry frying pan with no oil, toast the seeds over medium low until they start to crackle a little and get some color. Be careful not to burn - they can toast quickly!.
4. With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder..
5. Put the sunflower seeds into the bowl with the greens and toss to mix. Add 1 tsp sugar and 1 tsp soy sauce. Toss and taste. Add a little more soy sauce (or salt) if needed..
6. If you have a yuzu or lemon, you can try adding some of the zest into the greens too!.

Mix sunflower seeds with oil only if salt is used. Spread plain or oiled seeds on baking sheet. Combine the oats, sunflower seed kernels and wheat germ, and. Use only unroasted, unsalted sunflower How To: Mix dressing and. salad ingredients except nuts/seeds. Fold dressing in and. two for Mix coleslaw, chopped green onions, crushed Ramen noodles, seeds and almonds together.