Easy Way to Make Tasty Turnip Greens Salad with Toasted Sunflower Seeds

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Turnip Greens Salad with Toasted Sunflower Seeds. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Turnip Greens Salad with Toasted Sunflower Seeds Recipe. 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. Feel free to add other summer vegetables to the recipe, such as chopped zucchini, yellow squash, or cucumbers.

You can have Turnip Greens Salad with Toasted Sunflower Seeds using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Turnip Greens Salad with Toasted Sunflower Seeds

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

Toss together farro mixture, spinach, and green onions.QUICK CARROT SALAD WITH RAISINS, CRANBERRIES, AND NUTS A great way to eat carrots is to make a delicious salad.Not just because salad is healthy or carrots are nutritious but they are tasty too!With a mix of distinct, rich flavors and cold-hardy varieties, salad greens make perfect cool-season crops for your garden.

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!.

Harvest some turnips very early for turnip greens.The leaves taste best when young and tender.In this salad of hearty autumn greens, sunflower seeds and oil provide a deep, nutty flavor and are packed with vitamin E.

How to use sunflower seeds in baked goods, salads, soups, burgers, and more.Need to add crunch to your greens?Instead of the typical breadcrumbs, add a sprinkling of toasted sunflowers seeds.For even more flavor, toss them in olive oil, salt, and spices, such as red pepper flake or. no sunflower seeds? - substitute whatever nut or seed you prefer.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).