Spicy Mustard Mint Mizuna salad with Tangerine-Balsamic Dressing
This winter salad it bursting with flavors from the fiesty greens, mint complimented by the fruits and citrus dressing. The Tangerine-Balsamic Dressing recipe will most likely provide more than needed for this salad and can be stored sealed in the refrigerator for use on other salads.
Course Salad
Cuisine American
Keyword mizuna salad, tangerine balsamic dressing
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 1large main dish salad or 2 side salads
Calories 271kcal
Author Toni Dash
Ingredients
Ingredients for Mustard Mint Mizuna Salad:
¾cupmustard greens, washed and torn
1 ½cupmizuna, washed, torn with lower stems discarded
¼cupmint, washed, leaves only (if using larger leaf mint, tear the leaves; if smaller can use leaves whole)
½red Anjou pear, unpeeled, cored and cut in thin slices lengthwise
1/3cupsliced carrot(preferably heirloom or mixed color varieties)
Ingredients for Tangerine-Balsamic Vinaigrette Dressing:
Juice of ½ large sweet tangerine plus 2 tablespoons
1 ½tablespoonsbalsamic vinegar
1tablespoonolive oil
½large shallot minced
¾teaspoonshoney
Salt and pepper to taste
Instructions
Instructions for assembling the Mustard Mint Mizuna salad:
Toss greens with carrots. Plate, add dressing and pear slices.
Instructions for making the Tangerine-Balsamic Vinaigrette Dressing:
Add all ingredients to a sealed jar, shake to combine and dress the salad to your liking.