It’s already December and there’s a good chance that you still have some of that Thanksgiving turkey sitting around in the back of the fridge. Rather than your standard cold turkey sandwich or basic turkey soup, try something a bit more untraditional with this Turkey and Mizuna Salad. Mizuna is a delicious Asian mustard green that is mildly spicy, somewhat similar to arugula that blends perfectly with turkey. The green is high in folic acid, vitamin A, carotenoids and vitamin C. If Mizuna isn’t available to you, you can simply substitute it with Arugula.
2 cups organic mizuna or local arugula
3 cups shredded or diced cooked turkey
Salt and freshly ground pepper
1 serrano chili, seeded if desired and chopped (optional)
1 bunch organic scallions, white part and green, thinly sliced
1 small organic or local cucumber, seeded, diced and peeled if waxy; or 1/2 long European cucumber, diced
1/4 cup chopped organic or local cilantro
1 small organic red bell pepper, cut in thin strips
2 tablespoons coarsely chopped walnuts
2 organic or local broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels (optional)
2 tablespoons fresh lime juice
1 tablespoon seasoned rice wine vinegar
1 garlic clove, minced or put through a press
2 teaspoons finely minced fresh organic ginger
1 tablespoon soy sauce
2 tablespoons dark Chinese sesame oil or walnut oil
2 tablespoons canola oil
1/3 cup low-fat organic buttermilk or plain nonfat yogurt
1 tablespoon turkey stock or water, for thinning out if using yogurt
1. Line a platter or large bowl with the mizuna or arugula.
2. Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts
3. Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.
Yield: Serves six.
Advance preparation: You can prepare and combine the salad ingredients several hours before tossing with the dressing. Keep in the refrigerator.
Nutritional information per serving: 293 calories; 17 grams fat; 3 grams saturated fat; 54 milligrams cholesterol; 10 grams carbohydrates; 4 grams dietary fiber; 242 milligrams sodium (does not include salt added during preparation); 24 grams protein
*Recipe found at The New York Times.