Salmon & Roasted Vegetable Salad
Ingredients 4 servings
6 cups cubed ( ½-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon freshly ground pepper, divided
½ teaspoon salt, divided
2 tablespoons sherry vinegar or red-wine vinegar
1 tablespoon minced garlic
1 teaspoon whole-grain mustard
1 teaspoon minced anchovy fillet or paste
8 cups mixed salad greens
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
2 scallions, sliced
Preheat oven to 450°F. Toss root vegetables in a large bowl with 1 tablespoon oil, ½ teaspoon pepper and ¼ teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining ¼ teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates. When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Per serving: 313 calories; 12 g fat(2 g sat); 7 g fiber; 32 g carbohydrates; 21 g protein; 213 mcg folate; 24 mg cholesterol; 10 g sugars; 0 g added sugars; 3,101 IU vitamin A; 36 mg vitamin C; 134 mg calcium; 4 mg iron; 708 mg sodium; 1,016 mg potassium
Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (60% dv), Folate (53% dv), Iron (22% dv)
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 vegetable, 2½ lean meat, 2 fat
Quick Pickled Turnips
Ingredients 10 servings
3-4 small turnips (about 12 ounces), peeled and very thinly sliced
½ cup quartered and thinly sliced red onion
3 cloves garlic, smashed and peeled
1 cup white-wine vinegar
1 cup hot water
1 tablespoon sugar
10 whole black peppercorns
1 teaspoon salt
¼- ½ teaspoon crushed red pepper (optional)
Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid. Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
Serving size: ¼ cup
Per serving: 12 calories; 0 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 0 g protein; 6 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 0 IU vitamin A; 8 mg vitamin C; 12 mg calcium; 0 mg iron; 52 mg sodium; 73 mg potassium
Carbohydrate Servings: 0
Exchanges: ½ vegetable
Makes 4 servings
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown, about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
Roasted Turnips with Parmesan and Parsley
Cook time:35 minutes
Prep time:5 minutes
o 2 pounds turnips (4 to 5 medium), peeled and cut into chunks
o 2 tablespoons extra-virgin olive oil
o Salt and pepper
o 1/2 cup freshly grated Parmesan
o 1/4 cup chopped fresh flat leaf parsley
Preheat the oven to 475°F.
In a large baking dish, toss the turnips with the olive oil. Season generously with salt and pepper. Roast, tossing occasionally, until golden and tender, 30 to 35 minutes. Add the Parmesan and parsley and toss to combine. Season to taste with salt and pepper.
Cooks’ note: For more variety, add additional root vegetables, such as potatoes and carrots.
Sliced Turnips with Maple Syrup
A customer told me about this and it is my new Favorite!
Organic Pure Maple Syrup
Thinly slice the turnips and boil to desired tenderness. Drain. Drizzle on some Organic Pure Maple syrup and saute for a couple of minutes.