Meatless Monday: Purple Mizuna and Strawberry Salad
It shouldn’t come as a surprise to anyone that our favorite color is — you guessed it — purple! And since we try so hard to incorporate all the colors of the rainbow onto our dinner plate, it seems only fitting that we should showcase this delish Purple Mizuna and Strawberry Salad from chef Jeff Mahin at one of our favorite restaurants, Stella Rossa Pizza Bar in Santa Monica!
The salad (which can be served as a side dish or appetizer) features a bed of arugula and purple mizuna (a Japanese water green) topped with red onions, hazelnuts, and strawberries marinated in aged balsamic vinegar. Not only does this salad taste good, but it’s also good for you! With vitamins A and C, folic acid, and cancer-fighting antioxidants, purple mizuna is a powerhouse of nutrients!
Serve this dish as a side with a vegan garden loaf like this one, and you’ve got one uh-mazing meatless meal! So toss together this salad and pop some purple into your dinner tonight!
Purple Mizuna and Strawberry Salad
3 tablespoons aged balsamic vinegar
6 strawberries, thinly sliced
3 ounces goat cheese
6 cups purple mizuna
3 cups arugula
1 1/2 cups red onions sliced
6 tablespoons hazelnuts, lightly crushed and toasted
6 tbsp aged balsamic dressing (see recipe below)
1. To marinate the strawberries, place into a small bowl with the balsamic vinegar and mix well.
2. In a separate bowl, mix the lettuce with aged balsamic dressing, hazelnuts and red onion. Season with kosher salt.
3. Stack the salad high onto the round salad plate and garnish with the marinated strawberries and goat cheese.
Servings: 6, as an appetizer or side
Aged Balsamic Dressing
3 cups premium olive oil
1 cups sweet aged balsamic vinegar
Combine ingredients in a bowl and whisk until emulsified.
xx, The FabFitFun Team
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