Ingredients: 3 cups mizuna 3 cups arugula 6 radishes, sliced thinly ¼ cup toasted pumpkin seeds 2 tablespoons dried cranberries ¼ cup chopped fresh herbs; such as cilantro, flat-leafed parsley, mint, and basil Dressing: 4 tablespoons olive oil juice of ½ lemon 1 clove garlic, crushed sea salt and pepper to taste Directions: 1. Wash [...]
Ingredients: 1 small clove garlic 3 tablespoons sherry vinegar 2 tablespoons white-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon minced shallots ½ teaspoon honey 1/3 cup olive oil ¾ pounds mizuna 1 large pear, cored and thinly sliced (I use apple instead of pear sometimes) ½ cup shaved Parmesan Directions: 1. Mince and mash the [...]
Ingredients: 1 bunch arugula, bottom stems removed 1 bag Mizuna or Tatsoi 2 cups lettuce 1 cup Greek olives, pitted and sliced ½ cup Lemon Parsley Vinaigrette (recipe below) 1 cucumber sliced 1/8-inch thick (I use the English cucumber) 1 pound cherry tomatoes 1 sweet pepper, thinly sliced 1 red onion, peeled and sliced 1/8-inch [...]
This salad, adapted from Natural Chef Mary Simpkin, is great dressed with a Citrus Vinaigrette (recipe included). Ingredients: 2 cups radishes, thinly sliced 2 tablespoons olive oil sea salt and pepper to taste ¾ edamame (soybeans), defrosted 3 cups mixed tatsoi and mizuna 1 cup spinach, chopped ½ cup grapefruit segments 2 tablespoons sesame seeds [...]