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HE ALTHY
First Place
Turnip Green Salad
This is a recipe I created using items from my garden. I wanted to present the greens in a way that would retain their nutrient content. —James McCarroll, Murfreesboro, TN Takes: 30 min. • Makes: 8 servings 1 bunch fresh turnip greens (about 10 oz.) 5 oz. 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 tsp. kosher salt ¹ ₃ cup extra virgin olive oil 2 Tbsp. sherry vinegar
1 tsp. Dijon mustard ¹ ₄ tsp. pepper ¹ ₈ tsp. cayenne pepper 1. Trim and discard root end of the
turnip greens. Coarsely chop leaves and cut stalks into 1-in. pieces. Place in a bowl. Add spinach, cucumber, tomatoes, cranberries, red onion and feta cheese. 2. Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash the 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. 1¹ ₄ CUPS 161 cal., 10g fat (2g sat. fat), 3mg chol., 203mg sod., 17g carb. (12g sugars, 3g fiber), 3g pro. DIABETIC EXCHANGES 2 vegetable, 2 fat, ¹ ₂ starch.
Turnip Green Salad
