Turkey And Mizuna Salad Recipes

TURKEY AND MIZUNA SALAD

Turkey and Mizuna Salad image

This dish has bright, mildly spicy Asian flavors and lots of crunch. Mizuna is a Japanese mustard green that's high in folic acid, vitamin A, carotenoids and vitamin C. If you can't find it, substitute arugula.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings

Time 15m

Yield Serves six

Number Of Ingredients 20

Ingredients

2 cups mizuna or arugula
3 cups shredded or diced cooked turkey
Salt
freshly ground pepper
1 serrano chili, seeded if desired and chopped optional
1 bunch scallions, white part and green, thinly sliced
1 small cucumber, seeded, diced and peeled if waxy; or 1/2 long European cucumber, diced
1/4 cup chopped cilantro
1 small red bell pepper, cut in thin strips
2 tablespoons coarsely chopped walnuts
2 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 ginger
1 tablespoon soy sauce
2 tablespoons dark Chinese sesame oil or walnut oil
2 tablespoons canola or peanut oil
1/3 cup low-fat buttermilk or plain nonfat yogurt
1 tablespoon turkey stock or water, for thinning out if using yogurt

Steps:

Line a platter or large bowl with the mizuna or arugula.
Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts
Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 460 milligrams, Sugar 3 grams, TransFat 0 grams

WILD MUSHROOM AND MIZUNA SALAD WITH WHITE TRUFFLE VINAIGRETTE AND SAGE

Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage image

Provided by Bobby Flay

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices
12 chanterelle mushrooms, cleaned with a soft brush
2 tablespoons minced garlic
Salt and freshly ground pepper, to taste
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette, recipe follows
1/4 cup sage leaves, cut into chiffonade
2 tablespoons chopped shallots
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
1 tablespoon white truffle oil
Salt, to taste
Pepper, to taste

Steps:

Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

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TURKEY AND MIZUNA SALAD RECIPES

Steps: Line a platter or large bowl with the mizuna or arugula. Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts. Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture.
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