Ingredients with Measurements:
- 4 cups of mizuna leaves
- 1/2 cup of chopped walnuts
- 1/4 cup of crumbled feta cheese
- 1/4 cup of dried cranberries
- 1/4 cup of sliced red onions
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Wash and dry the mizuna leaves and place them in a large bowl.
2. Add the chopped walnuts, crumbled feta cheese, dried cranberries, and sliced red onions to the bowl.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately.
10 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 14g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Mizuna leaves can be substituted with arugula or spinach.
- Walnuts can be substituted with pecans or almonds.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Dried cranberries can be substituted with raisins or chopped dates.
- Red onions can be substituted with shallots or green onions.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Top with grilled chicken or shrimp for a protein boost.
- Use a different type of vinegar, such as red wine vinegar or apple cider vinegar, for a different flavor profile.
Tips and tricks:
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their nutty flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
- Massage the mizuna leaves with a bit of olive oil before adding the other ingredients to soften them and make them more flavorful.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions: None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional walnuts or dried cranberries for a pop of color.
Garnishes: Additional walnuts or dried cranberries
Pairings: Grilled chicken or shrimp
Suggested side dishes: Crusty bread or roasted vegetables
Troubleshooting advice: None
Food safety advice: Wash all produce thoroughly before using.
Food history: Mizuna is a Japanese leafy green that is often used in salads and stir-fries.
Flavor profiles: The salad is sweet and tangy with a nutty crunch.
Serving suggestions: Serve as a side dish or as a light lunch.
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