Turkey and Mizuna 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
• 1/4 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
• 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
• 13 cup low-fat buttermilk or plain nonfat yogurt
• 1 tablespoon turkey stock or water, for thinning out if using yogurt

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.
4. Toss with the turkey mixture.
5. Arrange on top of the mizuna or arugula and serve.

mizuna, turkey, salt, freshly ground pepper, serrano chili, scallions, cucumber, cilantro, red bell pepper, walnuts, broccoli crowns, lime juice, rice wine vinegar, garlic, fresh ginger, soy sauce, dark chinese sesame oil, peanut oil, lowfat buttermilk, turkey stock

Taken from cooking.nytimes.com/recipes/1014114 (may not work)