Turnip and Cherry Tomato Salad with Olive Oil

1. 1

   Peel the skin from the turnips, chop into 1 to 1 1/2 cm cubes, and the greens into 5 mm lengths.

2. 2

   Put the turnips and greens into a bowl, sprinkle on salt, then let sit.

3. 3

   When the water has been drawn out and the turnip and greens are tender, lightly squeeze to drain the water.

4. 4

   Toss the turnips and greens together with halved tomatoes and dress with the combined ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.