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Author Notes: On our farm we grow mizuna to maturity and harvest bundles of it that are perfect for salads and stir-fries. These sweet, tart salad is perfect for early fall. —Early Morning Farm
For the Salad
- 1 bunch mizuna
- 1 apple
- 1/4 cup sunflower seeds
- 1/3 cup dried cranberries
- 1/2 lemon
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1 pinch kosher salt
- Slice the apple into quarters around the core. Slice the quarters into thin slices, then cut those into batons or matchsticks leaving a bit of peel on both ends. Place the apples in a bowl and squeeze half a lemon over them. Toss to coat.
- Remove the stem ends from the bunch of mizuna, wash, dry, and chop into bite size pieces. Toss the mizuna with the apples.
- Place the dressing ingredients in a small jar with a tight fitting lid. Shake to combine. Toss the mizuna and apples with the dressing. Garnish with sunflower seeds and dried cranberries.
- This recipe was entered in the contest for Your Best Savory Apples