Turkey and Mizuna Salad - Mizuna

Ingredients

• 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