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
4 tablespoons olive oil
juice of ½ lemon
1 clove garlic, crushed
sea salt and pepper to taste
1. Wash the greens and discard any thick stems. Dry and put into a salad bowl. Add the chopped herbs.
2. To make the dressing, whisk together the oil, lemon juice, garlic, and salt and pepper to taste. Taste and add more lemon juice or oil if necessary.
3. Just before serving, add the pumpkin seeds and cranberries. Whisk the dressing; pour over the salad leaves, toss gently and serve.