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Greek Mizuna Salad with Sumac Spice Vinaigrette


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  • Author: The Plant-Powered Dietitian
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Celebrate Mediterranean flavors of mizuna greens, fragrant sumac spice, and classic Greek salad ingredients in this super easy, delicious, vegan, gluten-free recipe for Greek Mizuna Salad with Sumac Spice Vinaigrette.


Ingredients

Scale

Mizuna Salad:

  • 1 head Mizuna lettuce (Japanese mustard)
  • ¼ red onion, sliced
  • 1 small cucumber, halved, sliced
  • 1 bell pepper (yellow, red, green, orange), coarsely chopped
  • 1/2 cup olives (i.e., Kalamata)
  • ½ cup sun-dried tomatoes
  • 1/4 cup shelled pistachios

Sumac Spice Vinaigrette:


Instructions

  1. To make salad, tear the mizuna lettuce and add to a large salad or mixing bowl.
  2. Add onion, cucumber, bell pepper, olives, tomatoes, and pistachios and toss together.
  3. To make sumac spice vinaigrette, mix lemon juice oil, sea salt, black pepper, and sumac together in a small dish.
  4. Drizzle vinaigrette over salad and gently toss together. Serve immediately.
  • Prep Time: 10 minutes

Nutrition

  • Serving Size: 1
  • Calories: 82
  • Sugar: 3 g
  • Sodium: 152 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 8 g
  • Fiber: 3 g
  • Protein: 3 g