Mizuna Salad with Kabosu Citrus Balsamic Dressing

Name: Mizuna Salad with Kabosu Citrus Balsamic Dressing
Yield: 3 servings
Cuisine: American
Ingredients: 4 bunches Mizuna; 1 Cucumber; 1 Tomato; 1 Grapefruit; 2 tbsp ★Balsamic vinegar; 1 dash ★Olive oil; 1 juice from 1/8-1/4 of a kabosu ★ Fresh-squeezed kabosu citrus juice

cookpad.japan @cookpad_jp

I was going to add lemon juice to the dressing, but I didn't have any, so I squeezed some fresh kabosu citrus juice.

It's best to pour the dressing on after serving the salad on individual plates. Recipe by Turitea

I was going to add lemon juice to the dressing, but I didn't have any, so I squeezed some fresh kabosu citrus juice.

It's best to pour the dressing on after serving the salad on individual plates. Recipe by Turitea

cookpad.japan @cookpad_jp

I was going to add lemon juice to the dressing, but I didn't have any, so I squeezed some fresh kabosu citrus juice.

It's best to pour the dressing on after serving the salad on individual plates. Recipe by Turitea

I was going to add lemon juice to the dressing, but I didn't have any, so I squeezed some fresh kabosu citrus juice.

It's best to pour the dressing on after serving the salad on individual plates. Recipe by Turitea

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Ingredients

3 servings

4bunches Mizuna
1Cucumber
1Tomato
1Grapefruit
2 tbsp★Balsamic vinegar
1 dash★Olive oil
1juice from 1/8-1/4 of a kabosu ★ Fresh-squeezed kabosu citrus juice

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Steps

1

Wash the mizuna and cut into 4-5 cm pieces.
2

Finely chop the cucumber and dice the tomato.
3

Peel the grapefruit. Separate the sections and use your hands to tear into small pieces.
4

Mix the ★ ingredients to make the dressing. Pour dressing onto the salad and serve.