Ingredients
1 bunch fresh turnip greens (about 10 ounces)5 ounces fresh baby spinach (about 8 cups)1 medium cucumber, halved and thinly sliced1 cup cherry tomatoes, halved3/4 cup dried cranberries1/2 medium red onion, thinly sliced1/3 cup crumbled feta cheese1 garlic clove1/2 teaspoon kosher salt1/3 cup extra virgin olive oil2 tablespoons sherry vinegar1 teaspoon Dijon mustard1/4 teaspoon pepper1/8 teaspoon cayenne pepper
Preparation
Trim and discard root end of turnip greens. Coarsely chop leaves and cut stalks into 1-in. pieces. Place in a large bowl. Add spinach, cucumber, tomatoes, cranberries, red onion and feta.
Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl. Whisk in oil, vinegar, mustard, pepper and cayenne until blended. Drizzle over salad; toss to coat. Serve immediately.
