Turnip Greens Salad with Toasted Sunflower Seeds. The Best Turnip Greens Salad Recipes on Yummly 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.
Share all people, cooking is indeed something which is quite easy. Besides they are indeed hobbies cooking and have ability cooking that is quite, they are also creative in mixing each dish so that it becomes food delicious. But there are those who cannot skillfully cook, so they must ask and see recipes that are cushy to follow.
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.
You can make Turnip Greens Salad with Toasted Sunflower Seeds use 7 ingredients and 6 the steps. Here guides how you cook it.
The main ingredient Turnip Greens Salad with Toasted Sunflower Seeds as follows:
- Prepare 1 of large bunch turnip greens, spinach komatsuna or other asian greens.
- You need 6-7 Tbsp (60 g) of unsalted, shelled sunflower seeds.
- You need 1/4 tsp of salt + more if needed.
- You need 1 tsp of sugar.
- Prepare 1-1 1/2 tsp of soy sauce.
- Provide of **Optional**.
- You need 1 tsp of yuzu or lemon zest.
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. Mix sunflower seeds with oil only if salt is used.
Instructions Turnip Greens Salad with Toasted Sunflower Seeds
- 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..
- 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)..
- 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!.
- With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder..
- 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..
- If you have a yuzu or lemon, you can try adding some of the zest into the greens too!.
Spread plain or oiled seeds on baking sheet. 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.