Mizuna Arugula Salad

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Serves 3-4 as a side dish | Prep Time 10 | Cook Time

Why I Love This Recipe

FEATURING: Mizuna, arugula, and apples (or daikon or kohlrabi)

This is a quick & really easy recipe. Just adapt the recipe based on how much arugula and mizuna you have. If you can’t find mizuna greens, you can use arugula or any other lettuce mix of choice (or mustard greens).

Ingredients You'll Need

3 1/2 cups of baby mizuna and arugula
1 pomegranate, halved and seeds taken out (or 1/2 cup store bought seeds)
1 apple, sliced into thin wedges (you can also use 1 cup kohlrabi or 1 cup daikon, cut in 1/4 inch matchsticks

3 tablespoons olive oil
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 teaspoon honey (or maple syrup)
salt and pepper, to taste


For the dressing, whisk olive oil, lemon juice, red wine vinegar, honey and salt & pepper. Set aside.
Place mizen, arugula and apple slices (or kohlrabi or daikon) in a large bowl. Cut pomegranate in half and hit the back side with a rolling pin (or other device) to release seeds. Pour in dressing and toss well. Arrange salad on serving plates.

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