Buy mizuna mustard greens, if possible, as they are the most tender.
Mustard Greens Salad with Tofu Dill Dressing
The sharp taste of calcium-rich mustard greens works well with an easygoing tofu dressing. Buy mizuna mustard greens, if possible, as they are the most tender. You can use less water in making the dressing and create a creamy sauce for pasta and grains.
Prep time: 10 minutes
Makes 6 servings, 1½ cups dressing
½ bunch mustard greens
½ head green leaf lettuce
½ bunch red radishes, sliced
1 handful alfalfa sprouts
½ pound silken tofu
2 tbsp brown rice vinegar
1 tbsp snipped fresh dill or 1 tsp dried
2 tbsp extra-virgin olive oil
¼-plus cup water
Wash mustard greens and lettuce by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-size pieces and place in a large salad bowl with radishes and sprouts on top. Set aside.
Put all ingredients for the dressing in a blender and blend until smooth and creamy. Dress salad with the dressing before serving and toss well. Any leftover dressing will keep in the refrigerator for about a week.
Reprinted from Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents by Cynthia Lair, Sasquatch Books, 2008.