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Spicy Mustard Mint Mizuna Salad with Tangerine-Balsamic Vinaigrette Dressing

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
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 large main dish salad or 2 side salads
Calories 271kcal
Author Toni Dash


Ingredients for Mustard Mint Mizuna Salad:

  • ¾ cup mustard greens , washed and torn
  • 1 ½ cup mizuna , washed, torn with lower stems discarded
  • ¼ cup mint , washed, leaves only (if using larger leaf mint, tear the leaves; if smaller can use leaves whole)
  • ½ red Anjou pear , unpeeled, cored and cut in thin slices lengthwise
  • 1/3 cup sliced carrot (preferably heirloom or mixed color varieties)

Ingredients for Tangerine-Balsamic Vinaigrette Dressing:

  • Juice of ½ large sweet tangerine plus 2 tablespoons
  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • ½ large shallot minced
  • ¾ teaspoons honey
  • Salt and pepper to taste


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.


Calories: 271kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 59mg | Potassium: 702mg | Fiber: 8g | Sugar: 20g | Vitamin A: 10420IU | Vitamin C: 76mg | Calcium: 148mg | Iron: 2.1mg