banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mizuna, Chard, and Baby Romaine Salad

Serves 4 to 6.

    Share

    Mizuna, Chard, and Baby Romaine Salad

    Mizuna is an easy-to-grow Asian green, often found in store-bought baby lettuce mixes. Grown fresh, it lends a slight peppery flavour to salads. Delicious tossed into rice dishes, pastas, soups, or in a simple salad.

    Advertisement

    Tip: For a warm salad, sauté onion. Whisk lemon juice and oil into sautéed onions and heat through. Drizzle over crisp greens and toss with remaining ingredients. Delicious!

    Advertisement

    Mizuna, Chard, and Baby Romaine Salad

    Ingredients

    • 6 stems medium-sized mizuna leaves, in season, or red-tipped lettuce
    • 2 cups (500 mL) baby Swiss chard leaves or large leaves
    • 2 cups (500 mL) baby romaine or tatsoi
    • 4 large radishes, thinly shaved
    • 1 unpeeled Granny Smith apple, core removed, cut into matchsticks
    • 1/2 cup (125 mL) toasted walnut pieces
    • 1/2 red onion, thinly shaved and separated into rings
    • 2 Tbsp (30 mL) freshly squeezed lemon juice
    • 1 tsp (5 mL) maple syrup
    • 1/2 tsp (2 mL) Dijon mustard
    • 1/4 tsp (1 mL) kosher salt
    • 1/4 cup (60 mL) walnut oil
    • 2 strips bacon, cooked and blotted dry (optional)

    Nutrition

    Per serving:

    • calories175
    • protein3g
    • fat16g
      • saturated fat2g
      • trans fat0g
    • carbohydrates8g
      • sugars4g
      • fibre2g
    • sodium140mg

    Directions

    01

    Wash and spin dry salad greens. Remove stems from mizuna and coarsely chop large salad leaves. Place in large salad bowl along with shaved radishes, apple, walnut, and onion.

    02

    In small bowl, combine lemon juice, syrup, mustard, and salt. Slowly whisk in walnut oil until emulsified. Drizzle over salad along with bacon, if using, and toss to coat lightly. Serve immediately.

    Advertisement

    Like this recipe?

    This recipe is part of the Growing a Dream collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.