Turnip Green and Broccolini Salad with Poppy Seed Dressing
This new spin on one of my Mom’s favorites, incorporates both turnip greens and broccolini, and is a great way to "sneak in" some extra greens for all the picky eaters out there! The addition of the diced turnip greens to this Spring Salad doesn’t change the flavor of this traditional Broccolini Salad but it DOES give you an extra boost of healthy greens. Paired with a sweet and tangy Poppy Seed Dressing and loaded with fresh blueberries and pumpkin (or sunflower seeds) it's sure to be the new hit your table!
It’s Mother’s Day this weekend and this Spring Turnip Green and Broccolini Salad with Poppy Seed Dressing is perfect for all your spring and early summer get-togethers!
This new spin on one of my Mom’s favorites, incorporates both turnip greens and broccolini, and is a great way to "sneak in" some extra greens for all the picky eaters out there! Paired with a sweet and tangy Poppy Seed Dressing and loaded with fresh blueberries and pumpkin (or sunflower seeds) it's sure to be the new hit your table!
The turnip greens from Palmetto Gardens are perfect for spring and summer pre-dressed salads like this one, delivering a refreshing crunch with ingredients that won't wilt or lose their texture!
Turnip Green and Broccolini Salad with Poppy Seed Dressing
Author: Sarah | May 4, 2022
Servings: 6 to 8 side-portion servings
prep time: 15 minutes
assembly time: 5 minutes
total time: 20 minutes
Ingredients: What You need to buy!
Ingredients: To make the Salad
1.5 cups of finely diced Palmetto Gardens Turnip Greens
1.5 cups of broccolini florets, chopped into small, bite-sized pieces
1 medium red onion, diced small
1 cup of fresh blueberries
1/3 cup of pumpkin seeds (or sunflower seeds)
3/4 cup of shredded cheddar cheese (I used a dairy-free version)
Ingredients: To make the Dressing
1/4 cup of Maple Syrup
3 tablespoons of Apple Cider Vinegar
1 tablespoon Minced Garlic
1/4 cup of Olive Oil
2 tablespoons of sour cream (I used a dairy-free version)
2 tablespoons of Poppy Seeds
Salt and Pepper, to taste
Instructions: What You need to do!
To begin, remove the broccolini from the stems so that you get small, bite-sized, pieces...about the size of a nickel.
Finely chop your Palmetto Gardens Turnip Greens so they easily incorporate into the broccolini.
Dice your red onion.
Into a large bowl combine the broccolini, chopped turnip greens, onion, blueberries, cheese, and pumpkin (or sunflower) seeds
Gently toss to incorporate.
To make the dressing, whisk the sour cream and maple syrup until well combined. Do this step first to avoid lumps.
Continue whisking and add in the apple cider vinegar and olive oil. Whisk until smooth.
Stir in the minced garlic and the poppy seeds, along with the salt and pepper.
Taste for seasoning. For a more tangy dressing add another splash of apple cider vinegar...or if you prefer a sweeter dressing, add a bit more maple syrup.
Gently pour the dressing over the salad and toss to combine well. Keep cold before serving.
If you’re like me, you might not eat a lot of turnip greens as a part of your regular diet, at least not raw. Most of the greens that I had growing up were always stewed or creamed…neither of which are my favorite! The addition of the diced turnip greens to this Spring Salad doesn’t change the flavor of this traditional Broccolini Salad but it DOES give you an extra boost of healthy greens, plus…it’s a super thrifty way to help stretch your produce and reduce kitchen waste! I do hope you’ll try it this delicious spring salad recipe! Make sure to tag me when you do so I can see all of your yummy creations! Until next time…
Love, Light, and Lentils, my friends!
Sarah
RubyFrost, White, and Blue Summer Apple Salad w/ Poppyseed Dressing
Summer is right around the corner and that means Summer Salads! Whether you’re looking for your next recipe for the family cookout or just an easy recipe that doesn’t require turning on the oven, this RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing will easily become your new favorite!
Summer is right around the corner and that means Summer Salads! Whether you’re looking for your next recipe for the family cookout or just an easy recipe that doesn’t require turning on the stove this RubyFrost, White, and Blue Summer Apple Salad w/ Poppyseed Dressing will easily become your new favorite!
Featuring delicious, RubyFrost Apples, the base of this salad swaps out boring, old, lettuce for shredded Brussel Sprouts, (Shhh, don’t tell them, they’ll never know!) and is packed full of pretty delicious flavor! Bonus, the amazing colors in this salad make it the perfect way to kick off your Memorial Day Festivities next month!
Grown by 152 family farmers across New York State, RubyFrost Apples are the perfect balance of sweet and tart - deep and rich color with a great, crisp texture!
Because of their high levels of vitamin C they are slow to brown, making them the perfect apple for a summer salad like this one!
RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing
Author: Sarah | April 28, 2022
Servings: 6-8 (side portions)
prep time: 10 minutes
assembly time: 10 minutes
total time: 20 minutes
Ingredients: What You need to buy!
2 RubyFrost Apples, cut into 1/2" pieces (Reverve 1/4 of one apple to slice for garnish, if desired)
16oz Brussle Sprouts, shredded
6oz fresh blueberries
1/2 - 3/4 cup of Walnuts
Crumbled, Dairy Free Feta
Ingredients: To make the Poppyseed Dressing
1/4 cup Maple Syrup
1/4 cup Apple Cider Vinegar
1/2 teaspoon of Salt
1/2 cup Olive Oil
1 tablespoon poppyseeds
Instructions: What You need to do!
To begin, cut your brussle sprouts, from top to bottom, into very thin slices and they will automatically "shread" into a cole-slaw consistency!
Cut your RubyFrost Apples into 1/2" pieces. (Reverve 1/4 of one apple to slice for garnish, if desired)
In a large bowl, toss your shreaded brussle sprouts with your cubed RubyFrost apples, walnuts, blueberries and crumbled feta.
To make the dressing, mix the maple syrup, vinegar, oil, and salt. I like to use a frother to quickly emulsify the dressing. Once well mixed, add poppyseeds.
Dress the salad just before serving.
If you know me well, you likely know that I lived within walking distance of an apple orchard for over a decade…needless to say, I’m pretty picky about apples but these RubyFrost Apples are, truthfully, pretty delicious!
I picked up my RubyFrost Apples at my local Fresh Market but you can follow @RubyFrostApples on Instagram to see if this pretty delicious apple is in a store near you.
I hope you all will give this RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing a try…and I’d love to hear how you love these RubyFrost Apples!
Love, Light, and Lentils, my friends!
Sarah
Corn'd Beef Sandwich with Quick Pickl'd Collard Greens
While collard greens might not be the traditional way to top a corn'd beef sandwich, the fibrous texture of collards makes them the perfect green to pickle. Unlike some other, more delicate greens, collards are easily able to retain their texture and bring a
While collard greens might not be the traditional way to top a corn'd beef sandwich, the fibrous texture of collards makes them the perfect green to pickle. Unlike some other, more delicate greens, collards are easily able to retain their texture and bring a delicious sweet and tangy crunch that pairs perfectly with the salty corn'd beef of this famous sandwich.
Irish or not, we promise that it's so good, you'll definitely want to kiss someone! The best part? You can store these Quick Pickl'd Collard Greens in the fridge for up to a month!
Corn'd Beef Sandwich with Quick Pickl'd Collard Greens
Author: Sarah | April 19, 2021
Servings: 4
prep time: 15 minutes
cook time: 8 hours - Overnight
total time: 24 hours
Ingredients: What You need to buy!
2 c. of Palmetto Greens chopped collard greens, think the texture you'd use for the cabbage in coleslaw.
1/2 medium, white onion, diced
1 t. salt
1 t. black pepper
2 tsp. minced garlic
1 t. dill seeds
1 t. fennel seeds
1/2 c. white vinegar
1/2 c. of maple syrup
Ingredients: To make the Sandwich
Seeded Sourdough Bread
Dairy-Free Cream Cheese
Vegan Corn'd Beef
Quick Pickles Collard Greens
Dairy-Free Thousand Island Dressing
Instructions: What You need to do!
Pack the chopped collard greens and diced onion into a mason jar and add all spices.
In a microwave-safe measuring cup, mix the vinegar and maple syrup, and heat for 1 minute, until hot.
Pour the hot liquid over the greens/onion mixture, seal, and shake to combine/mix well.
Refrigerate for a minimum of 60 minutes, up to overnight, before using.
Lightly toast two pieces of Seeded Sourdough Bread either in a hot skillet or traditional toaster
Spread Dairy-Free Cream Cheese onto the bottom piece of the Seeded Sourdough Bread.
Layer Corn'd Beef and top with a generous portion of the Quick Pickl'd Collard Greens.
Spread Thousand Island Dressing onto the second piece of bread and top the sandwich!