Best Turkey And Mizuna Salad Recipes

MIZUNA LETTUCE SALAD

Mizuna Lettuce Salad image

Enjoy fresh mizuna lettuce in this easy salad recipe with sliced crisp apples, raisins, sunflower seeds and a honey lemon dijon dressing.

Provided by Gina Matsoukas

Categories Salads

Time 10m

Number Of Ingredients 11

Ingredients

1 large bunch fresh mizuna lettuce, washed, dried and chopped
1/2 tart sweet apple, thinly sliced into matchsticks
2 tablespoons raisins
2 tablespoons sunflower seeds
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon honey (or maple syrup for vegan option)
pinch Kosher salt
pinch black pepper

Steps:

Combine the mizuna, apples, raisins and sunflower seeds in a large bowl.
Whisk together all the dressing ingredients in a small bowl or jar. Pour over the salad and toss until well combined.
Serve and enjoy once dressed.

Nutrition Facts : Calories 396 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 23 grams fat, Fiber 9 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 643 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

MIZUNA WITH SWEET VINAIGRETTE

Mizuna With Sweet Vinaigrette image

Provided by Marian Burros

Categories salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

4 ounces mizuna
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon honey mustard

Steps:

Trim, wash and dry mizuna; cut into small pieces.
Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 1 gram, TransFat 0 grams

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