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.
Servings 1 large main dish salad or 2 side salads
Calories 271kcal
Ingredients
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
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.
Nutrition
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