Side Pannel
Fresh Turnip Salad
Fresh Turnip Salad
- Recipe Submitted by ADMIN on 09/26/2007
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.
Directions
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)
Salt
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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