Bitter Greens Salad with Spiced Mirin Dressing

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
4%
Bitter Greens Salad with Spiced Mirin Dressing
15 min.
6
77kcal

Suggestions


Are you ready to elevate your salad game with a burst of flavor and nutrition? This Bitter Greens Salad with Spiced Mirin Dressing is the perfect dish for anyone looking to enjoy a vibrant, healthy meal that’s both satisfying and refreshing. Packed with a delightful mix of baby arugula, radicchio, and Belgian endive, this salad is a feast for the eyes and the palate.

The star of this recipe is undoubtedly the spiced mirin dressing, which adds a unique sweetness and depth to the dish. With just a few simple ingredients, including garlic and dried Thai chiles, this dressing transforms the greens into a culinary masterpiece. The combination of flavors is not only delicious but also offers a range of health benefits, making it a fantastic choice for vegetarians, vegans, and anyone seeking a gluten-free option.

In just 15 minutes, you can whip up this salad, making it an ideal choice for a quick lunch, a light dinner, or a stunning side dish for your next gathering. With only 77 calories per serving, you can indulge without the guilt. So, gather your ingredients and get ready to impress your family and friends with this delightful Bitter Greens Salad that’s sure to become a favorite in your recipe repertoire!

Ingredients

  • cups arugula 
  • cup belgian endive sliced
  • teaspoons garlic minced
  • tablespoons mirin sweet ( rice wine)
  • tablespoons olive oil extra-virgin
  • cups radicchio thinly 
  • 0.5 teaspoon salt 
  •  thai chile dried red

Equipment

  • bowl
  • frying pan
  • wok

Directions

  1. Soak chiles in warm water for 10 minutes; drain.
  2. Place arugula, radicchio, and endive in a large bowl; toss gently to combine.
  3. Heat oil in a large skillet or wok over medium-high heat.
  4. Add garlic, fennel seeds, if desired, and chiles; stir constantly for 30 seconds. Reduce heat to low; cook 1 minute. Stir in mirin and salt; increase heat to high. Bring to a boil; boil for 15 seconds.
  5. Remove chiles from mixture.
  6. Drizzle hot dressing over greens; toss gently to coat.
  7. Serve salad immediately.

Nutrition Facts

Calories77kcal
Protein3.64%
Fat52.32%
Carbs44.04%

Properties

Glycemic Index
10.33
Glycemic Load
0.18
Inflammation Score
0
Nutrition Score
4.7569564956686%

Flavonoids

Cyanidin
16.93mg
Delphinidin
1.02mg
Apigenin
0.02mg
Luteolin
5.11mg
Isorhamnetin
0.57mg
Kaempferol
4.65mg
Myricetin
0.03mg
Quercetin
5.42mg

Nutrients percent of daily need

Calories:77.08kcal
3.85%
Fat:4.81g
7.4%
Saturated Fat:0.67g
4.18%
Carbohydrates:9.11g
3.04%
Net Carbohydrates:8.28g
3.01%
Sugar:4.41g
4.9%
Cholesterol:0mg
0%
Sodium:331.01mg
14.39%
Alcohol:1.7g
100%
Alcohol %:3.27%
100%
Protein:0.75g
1.51%
Vitamin K:51.5µg
49.05%
Vitamin C:6.22mg
7.54%
Vitamin E:1.04mg
6.92%
Vitamin A:336.23IU
6.72%
Folate:26.74µg
6.69%
Manganese:0.1mg
4.79%
Potassium:128.61mg
3.67%
Copper:0.07mg
3.41%
Fiber:0.83g
3.34%
Calcium:28.87mg
2.89%
Magnesium:10.01mg
2.5%
Iron:0.36mg
2.02%
Vitamin B6:0.04mg
1.94%
Phosphorus:18.16mg
1.82%
Vitamin B1:0.02mg
1.35%
Vitamin B2:0.02mg
1.25%
Zinc:0.18mg
1.23%
Vitamin B5:0.12mg
1.22%
Source:My Recipes