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Mizuna Salad with Peanuts

Recipe by Katie Webster of HealthySeasonalRecipes.com

 

Servings: 4

Serving size: 2 cups

 

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 (optional)

 

Cooking instructions: 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.

 

(Nutrition Per Serving: 204 calories, 17g total fat, 3g saturated fat, 328mg Sodium, 10g carbohydrate, 6g fiber, 4g sugar, 7g protein)

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