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Baby Mustard Greens with Blueberries, Micro Purple Radish, Purple Turnip and Blueberry Balsamic Dressing

May 15th, 2018

Baby Mustard Greens with Blueberries, Micro Purple Radish, Purple Turnip and Blueberry Balsamic Dressing

Recipe for a Purple Salad by Libbie Summers

Serves 4

Ingredients

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

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)

Instructions

  1. In a blender, add the blueberries, vinegar, honey, mustard and oil. Blend until smooth. Salt and pepper to taste.
  2. Divide the greens, micro purple radish, petite purple turnips and blueberries between 4 plates. Drizzle with Blueberry Balsamic Dressing and garnish with edible flowers.

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2 Comments
  1. […] Click right here for extra colourful salad recipes! recipe by libbie summers photographs by chia chong …read the rest of the story here […]

  2. This looks fabulous! I am saving this immediately and going to go pick up the items I don’t already have so I can make this weekend! The flowers are such a beautiful touch and this is the perfect, light salad for the summer!

    http://www.beingisabella.com

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