Asian Greens Salad with Diced Seasonal Roots Dressing

Enjoy those great Asian Greens and mix it up with your favorite seasonal roots!

This recipe provides the freedom to change it up based on available seasonal greens and root vegetables.

Recipe:  Asian Greens with Diced Seasonal Roots

Serves 2-4

Asian Salad Greens Ingredients:

Tokyo Bekana

Mizuna Greens

Root Greens (Radish/Turnip/Carrot)

Pac Choy

Kale

Green Additions such as I’itois Onions and Cilantro

Prepare the Greens:

Wash and cut the very end of the stem off all the pac choy, Tokyo Bekana, kale and root green leaves. Coarsely chop the remaining leaves and stems into ½ inch pieces. If you are using scallions, cilantro or another vegetable, chop it up and add it to the mix.  And the mizuna after the greens have been chopped.  Toss together lightly and set aside.

Diced Root Dressing Ingredients:

Carrots

Radishes

Turnips

I’itoi Onions

Cilantro

Salt and Pepper

2 Tablespoons red wine vinegar

1 Tablespoon rice vinegar

2 Tablespoons orange juice

2 Tablespoons olive oil

1 ½ teaspoons honey

Prepare the Diced Seasonal Root Medley Dressing :

Dice the carrots, radishes and turnips into small wedges.  Toss the roots into a bowl.

Add the red wine vinegar, rice vinegar, orange juice, olive oil and honey to a small bowl, stir and pour over the roots.  Top with thinly chopped I’itois onion, cilantro leaves, and salt and pepper to taste.

Diced Seasonal Root Medley may be placed in the refrigerator and served on its own or on top or as a side for the Asian Salad Greens.