Source: dLife

A rich green salad full of vegetables and tossed with a sweet and sour glaze.

Servings

2 cup Greens, turnip, chopped, fresh , washed and stemmed (and/or mustard or beet greens, or Swiss chard)
2 cup salad greens , washed (mesclun or Asian mix)
8 oz fresh cherry tomatoes , quartered
0.5 cup shredded carrots
8 fresh green onions , sliced thin, divided
0.5 cup cold water , divided
1 tsp whole wheat flour
1 tbsp packed dark brown sugar
0.5 tsp celery seeds
0.25 tsp sea salt (to taste)
2 tbsp white wine vinegar
0.25 tsp black pepper (to taste)

1 In large salad bowl, combine greens, salad mix, tomatoes, and carrots. Set aside.
2 Put aside 2 tablespoons green onion for garnish.
3 In small heated saucepan, combine 1/4 cup water and green onions. Bring to simmer over high heat.
4 Reduce heat to medium, cover and cook 2 to 3 minutes or until onions are tender.
5 In small bowl combine remaining water and flour. Mix until smooth and add to saucepan.
6 Add brown sugar, celery seeds, salt, and pepper to saucepan. Bring to boil, stirring often until thickened.
7 When the mixture is thick, stir in the vinegar.
8 Pour hot dressing over salad, toss to coat evenly, and serve immediately. Garnish with reserved green onion.