Serves 6 / Prep tips: If you can’t buy Osaka mustard greens (also called red mustard leaf, often included in spicy salad mix) loose or at a farmer’s market, a bag of mixed salad greens is a fine substitute. For a heartier salad, add frozen and thawed edamame.
1 large sweet onion, Vidalia or red, cut into large dice, about 1 1/2 cups total
2 tablespoons olive oil
2 tablespoons rice wine vinegar or white balsamic
Juice of 1 orange (4 tablespoons)
3 ounces arugula leaves
3 ounces Osaka mustard greens
4 large carrots, peeled and grated
1. Sauté onion in olive oil for about 10 minutes. Deglaze pan with vinegar. Transfer mixture to a blender; add orange juice, and salt and pepper to taste. Blend until smooth. (Makes about 1 cup.)
2. Mix arugula and mustard greens together. Just before serving, combine dressing with grated carrots. Pile onto mixed greens and serve.
PER SERVING: 82 cal, 50% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 9g carb, 2g fiber, 43mg sodium
