Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, turnip greens salad with toasted sunflower seeds. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. We've topped this salad with Green Goddess.
Turnip Greens Salad with Toasted Sunflower Seeds is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Turnip Greens Salad with Toasted Sunflower Seeds is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook turnip greens salad with toasted sunflower seeds using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Turnip Greens Salad with Toasted Sunflower Seeds:
- Take 1 large bunch turnip greens, spinach komatsuna or other asian greens
- Get 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds
- Take 1/4 tsp salt + more if needed
- Get 1 tsp sugar
- Take 1-1 1/2 tsp soy sauce
- Prepare Optional
- Make ready 1 tsp yuzu or lemon zest
Spread plain or oiled seeds on baking sheet. In this salad of hearty autumn greens, sunflower seeds and oil provide a deep, nutty flavor and are packed with vitamin E. 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). Among other things, sunflower seeds are a good source of vitamin E, selenium, and magnesium.
Instructions to make 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!
Toasting can be done in the microwave or on the stovetop. You can also coat the toasted seeds to add even more flavor. Raw Kale Confetti Salad with Toasted Sunflower. In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat.
So that is going to wrap it up for this special food turnip greens salad with toasted sunflower seeds recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
