| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Salads, Seattle tim |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Sesame seeds, toasted & crushed |
| 1 |
tb |
Honey |
| 1/2 |
lb |
Fresh turnip greens |
| 1 |
pk |
(10-oz) fresh spinach |
| 2 |
qt |
Water |
INSTRUCTIONS
1. Combine soy sauce, sesame seeds and honey in a small bowl and stir until
well-blended.
2. Remove stems from turnip greens and spinach. Bring 2 quarts water to a
boil in an 8-quart stockpot or Dutch oven. Add turnip greens; cover and
cook 1 minute. Add spinach and cook until wilted. Drain and rinse greens
mixture under cold water; drain again and pat dry. Toss with sesame
dressing.
Note: Mustard greens can be substituted for turnip greens.
MC formatted 4/12/97 by MsRooby@sprintmail.com
Recipe by: Seattle Times 4/9/97 (Cooking Light Magazine) Posted to
MC-Recipe Digest V1 #564 by Rooby <MsRooby@sprintmail.com> on Apr 12, 1997
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