Salad – Boiled Green Vegetables

Posted by Ben On May - 21 - 2008 Under Soups and Salads


I mentioned on my last post that I made a salad using turnip greens and curly mustard for my Lamb Wellington experiment. It was a very interesting combination of flavors, especially because I used a Berry Delight salad dressing from Bountifuls. That dressing is part of a prize I won at Anne’s blog. I just got them last week and they are to die for. I have been converted.

Anyway, this is what I used for this salad:

  • 1/2 onion
  • 2 garlic cloves, minced
  • 1 TBSP olive oil
  • about 1/2 pound turnip greens
  • about 1/2 pound curly mustard
  • 1/2 cup (maybe less) chicken broth
  • 2 carrots
  • 1/4 cup raisins
  • 1/4 cup crushed walnuts
  • 1/2 cup Bountiful Berry Delight salad dressing

And this is how I made it:

  1. Cut off and discard tough stems and discolored leaves from the turnip greens and curly mustard. Cut, rinse and drain.
  2. Slice and sautee onion in olive oil with garlic until translucent. Add chicken broth and bring to a boil.
  3. When the broth is boiling add the greens and stir for 30 seconds to 1 minute. Drain immediately and let it cool.
  4. In the meantime peel and grate carrots.
  5. When the greens have cooled put in a salad plate, top with grated carrots, raisins, walnuts and salad dressing. This was enough salad for 2 people.

I hadn’t had curly mustard or turnip greens in a long, long time. I didn’t even remember that turnip greens are called nabos in Spanish. But I did like the combination of the two with the rest of the ingredients. I still have a bunch of them in the fridge and will be making more salads soon. Do you have any good recipes for them?

Buen provecho!

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10 Replies

  1. toontz Said,

    Ben, That looks so pretty and refreshing! Wish I could just reach out and grab some of that off the screen!

    Posted on May 21st, 2008 at 8:06 pm

  2. courtney Said,

    That sald looks amazing. So colorful. What a meal you had.

    Posted on May 21st, 2008 at 9:14 pm

  3. Joy Said,

    Somebody had a real feast! :p That looks great, Ben. I wouldn’t have thought of boiling greens.

    Posted on May 22nd, 2008 at 12:30 am

  4. Peter G Said,

    Healthy, colourful and crunchy are the words which come to mind when I see this Ben. Love the use of raisins in this.

    Posted on May 22nd, 2008 at 1:01 am

  5. giz Said,

    Raisins and walnuts just do it – takes the salad from good to spectacular. Love all the colours in the salad.

    Posted on May 22nd, 2008 at 3:18 am

  6. Bellini Valli Said,

    This is a very colourful and probably delicious salad to go with your Lamb Wellington Ben:D

    Posted on May 22nd, 2008 at 8:33 am

  7. Jen of a2eatwrite Said,

    I love all the colors! It looks yummy.

    Posted on May 22nd, 2008 at 5:33 pm

  8. Kevin Said,

    That salad looks good. Nice colours!

    Posted on May 22nd, 2008 at 6:22 pm

  9. núria Said,

    Super fresh salad for the upcoming hot days… don’t know when heat will come… here it’s raining so hard lately and the temperature dropped to 18 ºC that I feel like having soups instead ;-)

    Posted on May 24th, 2008 at 5:18 am

  10. kellypea Said,

    Gorgeous salad. I love the combination of veggies you chose. Brings back some memories of a salad my mother used to make with carrots and raisins — no greens, though. Totally delicious looking, Ben!

    Posted on June 4th, 2008 at 12:01 pm

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