If one of your New Year’s resolutions is to eat better, try adding fresh, locally grown greens like tatsoi, pac choi, mustard greens, and parsley to your diet. Nutrient rich, these greens possess super powers that will make you feel, well, super!
Tatsoi is similar to spinach but doesn’t cook down like spinach does. It can be eaten raw in salads or cooked like other greens. This leafy, green vegetable is full of vitamin C, carotenoids, folate, calcium, and potassium.
Choose heads that are bright green without wilted leaves. Wait to wash until you are ready to use, then rinse in cold water and trim the stems, leaving about ¼ of an inch.
A mixture of “super greens” from Drop the Beet Farms makes the perfect foundation for a salad full of health benefits.
The “Asian Greens Mix” is a combination of tatsoi, pac choi, red mustard greens (which give the salad a beautiful color), yellow mustard greens (which give the salad a little spice), and Chinese cabbage. This winter salad will leave your taste buds and appetite satisfied, and can easily be adapted to what you have on hand.
Winter Asian Greens Salad
- One container of mixed Asian Greens (rinsed, dried and torn into bite size pieces
- Stems from pac choi (save the green leafs for cooking)
- Chopped Walnuts
- Crumbled blue cheese (omit for a vegan salad)
- Chopped parsley to taste
Vinaigrette
- 1/3 cup of organic apple cider vinegar
- 2/3 cup of extra virgin olive oil
- Juice from one lemon
- Tablespoon of organic honey
- 2 teaspoons of sesame seeds
- Salt and pepper to taste
Combine all ingredients in a mason jar and shake.
Serve with the salad, reserving the remainder.
The Asian Greens mix is part of Drop the Beet’s Winter Farm membership. Oyster mushrooms, Swiss chard, kale and collards are also available. Create your own salads for a recipe of health!
Email Cody at [email protected] for more details.
