Mess O' Greens Salad with Warm Pecan Dressing

Southern Living
2 servings


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3 cups fresh mustard greens, shredded
3 cups fresh turnip greens, shredded
2 tablespoons balsamic vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1/3 cup coarsely chopped pecans
2 teaspoons vegetable oil


Combine greens in a large bowl, and set aside.

Stir together vinegar, honey, and Dijon mustard.

Cook vinegar mixture and pecans in hot oil in a small skillet over medium heat, stirring often, 2 minutes. Pour over greens, and serve immediately.

Created date

October 2003