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Thanksgiving: Turnip Mash, Rice Dressing, Fall Salad

FESTIVE 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

  1. Combine all dressing ingredients in bowl or mixer, except for oil. Slowly add oil in, whisking until emulsified. Set aside.
  2. 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

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 Institute of HeartMath

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.

39 comments

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3:59PM PST on Nov 22, 2011

I usually put turnips in stews or add to mashed potatoes, goooood. No sugar.

3:58PM PST on Nov 22, 2011

I usually put turnips in stews or add to mashed potatoes, goooood. No sugar.

4:23AM PST on Nov 17, 2011

Thanks so much for these great recipes...

9:41PM PST on Nov 13, 2011

Sounds great, thanks!

2:27PM PST on Nov 13, 2011

Thanks Sara, the Fall salad sound wonderful!!

10:10AM PST on Nov 13, 2011

Turnip Mash, leave out the butter and sugar, you can use some water you boiled the turnips in to replace the butter.
Festive Fall Salad, leave out the Feta Cheese and use 1 tablespoon of honey instead of sugar.

9:44AM PST on Nov 13, 2011

Turnips are sweet on their own, I would not add the sugar; I make a mashed potato with turnips and top with feta cheese...yum.

5:24AM PST on Nov 13, 2011

You'd put sugar in turnips?? Really? Why?

5:12AM PST on Nov 13, 2011

I love turnip and carrot mash!

4:43AM PST on Nov 13, 2011

The salad looks and sounds awesome....

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