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!
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.
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.
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!
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.
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. 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!
- 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
- 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.
If you cannot find mizuna, simply substitute spring greens, or Asian salad blend.
Here are the original images associated with this blog post.