Purple Fields of Salad Greens

Purple Fields of Salad Greens

I believe that when we make something simple (like a salad) extra special we are showing the person we are making it for how SPECIAL they are to us. This Mother's Day (or any day) treat mom to quite possibly the most beautiful, healthy and delicious purple hued salad in all the land. She'll immediately know how special you think she is. –Libbie Summers

Purple Fields of Salad Greens
(baby mustard greens, micro purple radish, purple turnip, blueberries, blueberry balsamic dressing) 
Serves 4 

What you need: 
For the Blueberry Balsamic Dressing: 
¼ cup blueberries 
¼ cup balsamic vinegar 
1 tablespoon honey 
2 teaspoons Dijon mustard 
¼ cup vegetable oil 
Flake sea salt 
Coarsely ground black pepper  
For the Salad:  
4 cups baby red splendor mustard greens 
2 cups micro purple radish 
12 petite royal purple turnips 
1 cup blueberries 
For the Garnish:  
Edible purple flowers (I used red raspberry swirl violas) 

What to do:  
Make the Dressing: In a blender, add the blueberries, vinegar, honey, mustard and oil. Blend until smooth. Salt and pepper to taste.  

To Serve: Divide the greens, micro purple radish, petite purple turnips and blueberries between 4 plates. Drizzle with Blueberry Balsamic Dressing and garnish with edible flowers.   
 

*Keep dressing in a jar with a tight fitting lid in the refrigerator for up to one week. Shake well before using. 

Recipe by Libbie Summers
Photography by Chia Chong 


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