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Thanksgiving: Turnip Mash, Rice Dressing, Fall Salad


This salad is good for your Thanksgiving Dinner or any time of the year. The dressing is very flavorful with Dijon mustard, lime and just a touch of sweetness, which complements the salad perfectly. This is an all-time favorite salad here at HeartMath. This recipe comes from Lena, our head chef, mother’s kitchen.

Salad Ingredients:

3 cups spring mix (the mixed baby greens type)
1/2 head romaine lettuce, chopped
1 avocado, cut in cubes
1/2 cup purple cabbage, shredded
1/4 cup clover sprouts or sunflower sprouts
3 tablespoons pine nuts, toasted
3 tablespoons crumbled feta cheese
3 tablespoons dried cranberries

Dressing Ingredients:

2 tablespoons lime juice
1 tablespoon Dijon mustard
1 tablespoon palm sugar* or sugar of choice
1/4 teaspoon garlic, minced
1 teaspoon soy sauce
Pinch of sea salt
3/4 cup olive oil

  • Combine all dressing ingredients in bowl or mixer, except for oil. Slowly add oil in, whisking until emulsified. Set aside.
  • Combine greens in bowl and top with remaining ingredients. Toss dressing on salad greens, using as much dressing as you prefer.

Serves 6-8

Preparation time: 25 minutes

Tips from the HeartMath Kitchen

*Palm sugar is made from the sap of a sugar palm tree (also called date palm). Coconut sugar comes from the buds of coconut tree flowers. They are two different types of sugars, but sometimes you can find a combination of both. Both are natural sweeteners that come from trees and are collected as sap – like North American maple syrup. The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “Jaggery” can be made from cane sugar as well – it just means the solid, rock-like form of sugar. I have both palm and coconut sugar in my kitchen. It came in bags and looks like brown sugar.

More Vegetarian Thanksgiving Recipes

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Read more: Food, All recipes, Eating for Health, Following Food, HeartMath Kitchen, Nourishing the Heart, Side Dishes, Soups & Salads, Thanksgiving, Vegan and Delicious, , , , , , , ,

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Sara, from the HeartMath Institute

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


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2:01AM PST on Dec 2, 2014


5:45PM PST on Dec 1, 2014

Thank you

11:17AM PST on Nov 30, 2014


4:20AM PST on Nov 29, 2014

Thank you :)

12:30AM PST on Nov 29, 2014

Thank you

11:28AM PST on Nov 28, 2014

THANK YOU FOR THE IDEAS MAGDALEN B I will try the turnip carrot blend!

7:27AM PST on Nov 28, 2014

Thanks you for sharing, but we don't need to add sugar.

4:12AM PST on Nov 28, 2014

thank you

5:07PM PST on Nov 26, 2014


12:49PM PST on Nov 26, 2014

thanks, getting hungry....turnip mash sounds great.

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