web
analytics

I’m telling you right now my friends, you are nuts if you don’t make this Mizuna Salad with Peanuts. It is fresh, it is fast (ready in just 20 minutes!) and of course the dressing is super special and super yummy. And let’s not forget that it is also dairy free, gluten free and vegan!

This Mizuna Salad with Peanuts is fresh, it's fast (ready in just 20 minutes!) and of course the dressing is super special and super yummy. And let's not forget that it's also dairy free, gluten free and vegan! | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on April 29, 2012. I have updated the images and some of the text today.

Mizuna is one of those tender greens you usually only see in a store-bought salad blend. That’s why I was blown away when a large and gorgeous bunch of Mizuna was included in our CSA share at the last pick-up. If you are not familiar with mizuna, you can read more about it and order some seeds for your vegetable garden here at High Mowing Seeds.  If you can’t wait to grow your own, just substitute any tender spring green mix.

This Mizuna Salad with Peanuts is fresh, it's fast (ready in just 20 minutes!) and of course the dressing is super special and super yummy. And let's not forget that it's also dairy free, gluten free and vegan! | Healthy Seasonal Recipes | Katie Webster

The dressing for the salad is so simple to make, but the flavor is really different than a run-of –the-mill vinaigrette. The special ingredient is unrefined peanut oil, which adds a rich nutty flavor. It is available in the health food store or in the natural section of large supermarkets. I like the one by Spectrum. If you can’t find it, substitute 3 tablespoons canola oil and 1 tablespoon toasted sesame oil. Unrefined peanut oil can also be used to dress-up whole-wheat noodles or in medium-heat sautéing.

This Mizuna Salad with Peanuts is fresh, it's fast (ready in just 20 minutes!) and of course the dressing is super special and super yummy. And let's not forget that it's also dairy free, gluten free and vegan! | Healthy Seasonal Recipes | Katie Webster

Have I mentioned yet that I LOVE Salad Month??! Oh maybe I have once or twice, but I feel like I can’t mention it enough!

Search All Salad Month Recipes | Healthy Seasonal Recipes

A delicious and healthy salad is life changing on so many levels. So please don’t miss out on this life changing moment and make this Mizuna Salad with Peanuts! Make it an awesome vegetarian meal by pairing it with this amazing Cauliflower Pizza with Greek Yogurt Pesto by Food Faith Fitness.

This Mizuna Salad with Peanuts is fresh, it's fast (ready in just 20 minutes!) and of course the dressing is super special and super yummy. And let's not forget that it's also dairy free, gluten free and vegan! | Healthy Seasonal Recipes | Katie Webster

LINK LOVE

Spring Mizuna and Pea Pasta by Oh My Veggies

Spicy Mustard Mint Mizuna Salad with Tangerine Balsamic Dressing by Boulder Locavore

Market Salad with Eggs, Asparagus, Corn and Mizuna by Hungry Couple

Sesame-Ginger and Quinoa Springs Rolls by Naturally Ella

mizuna salad with peanuts
Rate this recipe
Average: 0/5

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 servings

Serving Size: 2 cups each

Calories per serving: 204

Fat per serving: 17 g

Saturated fat per serving: 3 g

Carbs per serving: 10 g

Protein per serving: 7 g

Fiber per serving: 6 g

Sugar per serving: 4 g

Sodium per serving: 328 mg

Trans fat per serving: 0 g

Cholesterol per serving: 0 mg

mizuna salad with peanuts

Mizuna Salad with Peanuts. It is fresh, it is fast (ready in just 20 minutes!) and of course the dressing is super special and super yummy. And let's not forget that it is also dairy free, gluten free and vegan!

Ingredients

  • 10 cups mizuna, cut into large bite-sized pieces, washed and spun dry
  • ½ cup chopped chives
  • ¼ cup salted peanuts
  • ¼ cup unrefined peanut oil, such as Spectrum
  • 3 tablespoons white vinegar
  • 1 tablespoon Bragg Liquid Aminos, soy sauce or Tamari
  • 1 teaspoon sugar
  • Freshly ground pepper, to taste
  • Pinch salt
  • Edible flowers for garnish

Instructions

  1. Combine mizuna, chives and peanuts in a large salad bowl. Combine peanut oil, vinegar, liquid aminos, soy sauce or tamari, sugar, pepper and salt in a jar; cover and shake to combine. Pour over the greens and toss to coat. Serve garnished with edible flowers.

Notes

If you cannot find mizuna, simply substitute spring greens, or Asian salad blend.

http://www.healthyseasonalrecipes.com/mizuna-salad-with-peanuts/

Here are the original images associated with this blog post.