Dining and Cooking
Chefs’ Collections

Turkey and Mizuna Salad

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.

Ingredients

For the salad

  • 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
  • ¼ 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

For the dressing

  • 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
  • ⅓ cup low-fat buttermilk or plain nonfat yogurt
  • 1 tablespoon turkey stock or water, for thinning out if using yogurt
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      254 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 23 grams protein; 71 milligrams cholesterol; 268 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves six

Preparation

  1. Line a platter or large bowl with the mizuna or arugula.
  2. Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts
  3. Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.
  • Advance preparation: You can prepare and combine the salad ingredients several hours before tossing with the dressing. Keep in the refrigerator.

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