Friday, February 9, 2007


by the Editors of Easy Home Cooking Magazine - 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 and iron.

  • 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 whole wheat flour, or arrowroot powder
  • 1 Tablespoon raw honey
  • 1/2 teaspoon celery seeds
  • Dash pepper (optional)
  • 1 Tablespoon raw apple cider 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 or arrowroot powder in small bowl until smooth. Stir into green onions in saucepan. Add honey, celery seeds and pepper; cook and stir until mixture boils and thickens. Cook and stir 1 minute more. Stir in apple cider vinegar. Pour hot dressing over salad; toss to coat. Serve immediately. Serves 4.

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