House Recipe

Time20m

Serves4

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Ingredients

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1
Prepare the Vegetables
Wash and dry the spring mix thoroughly. Peel the carrot and slice it into thin ribbons or julienne strips. Dice the heirloom tomatoes, slice the cucumber, and thinly slice the watermelon radish.
2
Assemble the Salad
In a large bowl, combine the spring mix, pickled orange slices, carrot, diced heirloom tomato, sliced cucumber, and watermelon radish. Toss gently to combine.
3
Add Cashews
Sprinkle the cashews over the salad for added crunch.
4
Prepare the Vinaigrette
In a small bowl, whisk together 2 tablespoons of miso, 1 tablespoon of Dijon mustard, and 3 tablespoons of water until smooth. Adjust consistency with more water if necessary.
5
Dress the Salad
Drizzle the miso-mustard vinaigrette over the salad and toss gently to coat the ingredients.
6
Serve
Divide the salad among plates or serve in a large bowl, and enjoy!