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Asian Trio Salad

Tossed with a tangy Asian-style dressing, this beautiful mixed trio lettuce salad is truly a crowd-pleaser. Try serving it with grilled salmon or halibut for a healthy and delightful meal.
Servings: 4-6
Print Recipe
  • 4 heads Mucci Farms Naked Leaf Living Lettuce, Trio variety, washed, dried and torn into bite-sized pieces

  • 1 Navel orange, peeled and cut into sections

  • 1 medium beet cooked, cooled, peeled and sliced

  • ¼ cup pine nuts, toasted and cooled

  • ¼ cup crumbled goat cheese


  • Makes 1 cup

  • Combine ingredients in a small bowl and whisk:

  • ¼ cup rice wine vinegar

  • 1 tbsp. Dijon mustard

  • 1 tbsp. Miso paste

  • 2 scallions, finely chopped

  • 1 clove fresh garlic, finely chopped

  • 1 tsp. liquid honey

  • Slowly drizzle while whisking until thickened:

  • ¾ cup extra virgin olive oil

  • Place all ingredients, except olive oil in a small bowl and whisk until combined. Slowly drizzle with olive oil until thick.  Keeps for one week in the fridge.

  • In a large bowl, toss salad with dressing, a little at a time until desired taste. Add crumbled goat cheese and serve.

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