• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fresh Turnip Salad

  • Recipe Submitted by on

Category: Salads, Vegetables

 Ingredients List

  • 2 lb Turnips, peeled and shredded 1/4 ts Black pepper 1 1/2 c Chopped
  • celery 3 tb Mayonnaise, or to taste 2 oz Chopped
  • pimento, drained FOLLOWING ARE OPTIONAL 1/2 c Chopped ripe olives, PLUS 1
  • ts Hot red pepper sauce More for garnish 1 ts Garlic powder 1/4 ts Salt
  • In a large mixing bowl, combine turnips, celery, pimento, olives, salt,
  • black pepper and mayonnaise. Toss to mix well; taste and adjust seasonings.
  • Add pepper sauce and garlic powder, and toss to blend. Best made a day
  • ahead. NOTE: The original recipe does not call for pepper sauce or garlic,
  • and yields a light crisp salad without them. But, if you prefer a bit more
  • flavor, the pepper sauce and garlic powder add zest without overpowering
  • the delicious taste of the fresh turnip.


Recipe via Meal-Master (tm) v8.05

Title: Fresh Turnip, Mustard, or Collard Greens
Categories: Side dish, Vegetables
Yield: 6 Servings

1 bn Greens (about 2 lbs)
1/4 lb Salt pork, diced
1/2 c Water, salted, boiling
Vinegar or pepper sauce

Check leaves of greens carefully; remove pulpy stems and discolored spots
on leaves. Wash thoroughly in several changes of warm water; add a little
salt to the last rinse. Put greens in colander to drain.

Cook salt pork, covered, about 10 minutes in 1/2 cup boiling salted water.
Add greens, a few at a time; cover and cook slowly until greens are tender.
Do not overcook.

Serve with vinegar.

NOTE: An alternate method is to wash greens carefully and put them into a
large cooker with only the water that clings to leaves. Add salt and bacon
drippings after the greens have cooked tender. SOURCE: Southern Living
Magazine, April, 1974.

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