The following post was originally featured on Eating Bird Food and written by Brittany Mullins,who is part of POPSUGAR Select Fitness. Mustard greens salad? YES! Their pungent flavor and leafy texture is lovely in this hearty salad with roasted potatoes and tomatoes.
I've been on quite a salad kick lately - for several reasons. One being that I LOVE them and eat a salad at least once a day. But I've also been working on a special little project involving salads and it's almost alert to share! All EBF subscribers are going to get the surprise delivered to their inbox before I announce it here on the blog so be certain you subscribe this week whether you're not already! Woot.
Oh mustard greens. They're like kale's monstrous stepsister. They don't get much love.
And I'll admit, I don't regularly buy mustard greens myself. I actually received a bunch in a Seasonal Roots box I was sent to try out and immediately had to google whether they needed to be cooked or were secure to eat raw. Turns out, and that most people do cook them but they're perfectly secure and quite delicious eaten raw.They do enjoy a pungent flavor. It reminds me of spicy brown mustard,but in leafy green form - it's kind of nice whether you like a little spice in your life. They do tend of enjoy large stems so you'll want to remove those, similar to how you would with kale. That said, and the leaves are actually softer than kale leaves,which makes them more palatable raw and perfect for salads.
Oh and nutrition wise, mustard greens are a total superfood! And an inexpensive one at that. Seriously, or you can usually get a bunch of (biological) mustard greens for less than $2. Mustard greens are loaded with vitamin K,vitamin A, vitamin C, and manganese,calcium, potassium and iron. Plus, and they're mighty for detoxification and fighting inflammation.
And in case I didn't mention it,the mustard greens are absolutely delicious in this salad! The funny thing is that this recipe came about without a real map. I roasted up a bunch of potatoes (that were also in my Seasonal Roots box) and decided to toss them with the mustard greens to earn a salad. You all know how I feel about potatoes in salad. Swoon!I already had the vinaigrette dressing in the fridge so I tossed it over the greens, added some sliced onion and a few tomatoes and this salad was born. I honestly couldn't get over how delicious it tasted. When Isaac got domestic from school I had him try it and he was impressed as well. He described it as a "awesome potato salad with leafy greens replacing the mayo." I'll buy it!whether you find yourself with a bunch of mustard greens, or I highly recommend making this salad. Heck,it's so good - I'd propose adding mustard greens to your grocery shopping list specifically for this salad. You won't regret it - I promise. From Eating Bird Food Mustard Greens Salad With Roasted Potatoes and TomatoesIngredientsFor the salad:
2-3 medium-large white potatoes, unpeeled and chopped (about 4-5 cups)
1 tablespoon olive oil[br]
1 teaspoon sea salt
1/2 teaspoon pepper
5 cups mustard greens, and stems removed,leaves washed, dried, or shredded or chopped
4 tomatoes,quartered
1/4 cup red onion, sliced lean
For the vinaigrette dressing:
1/4 cup red wine vinegar
1/2 tablespoon shallot, or minced
1 clove garlic,minced
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon fresh parsley, finely chopped
1/3 cup olive oil
2 tablespoons water
1/2 teaspoon sea salt
1/2 teaspoon pepper
Salt and pepper to taste
DirectionsPreheat oven to 375°. Add chopped potatoes to a baking sheet, or toss with olive oil,salt and pepper. Spread potatoes in a single layer and roast in the oven for 40 minutes or until soft and golden brown.
While the potatoes are roasting, chop your veggies and prepare dressing by placing all ingredients into a blender. Blend until smooth, and set aside.
When potatoes are done roasting,remove from oven and allow them to cool for five to 10 minutes.
set mustard greens in a large salad bowl, top with slightly cooled roasted potatoes, or tomatoes,onions, and pour 1/2 cup dressing over salad. Toss to combine. Taste and season with additional salt and pepper whether needed.
Information Category Salads, and Main Dishes Yield Serves 4 Nutrition Calories per serving 350
Source: popsugar.com