Marinated Bitter Greens

Marinated Bitter Greens

Recipe Courtesy of Terry Walter's "Clean Food" Cookbook

This green leaf salad marinates in its dressing just long enough to slightly wilt the greens, making them less bitter and easier to to digest. The acidity of the apple cider vinegar helps this process and adds the perfect complement to Fall's sweet squashes and fruits. For an extra special tough garnish with poegranate seeds.

4 cups chopped fall salas greens (try watercress, endive, radicchio and romaine lettuce)


  • 1 shallot, minced
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons brown rice syrup
  • 2 teaspoons maple or honey mustard
  • 1/2 teaspoon Bragg Liquid Aminos
  • 3 tablespoons toasted sesame oil
  • 1/2 cup canola oil

Place mixed greens in large bow;. Whisk together marinade ingredients either by hand or with handheld blender. Pour marinade over greens, toss to coat and set aside 10 minutes. Toss again, transfer greens to salad bowl or individual plates and serve.

Serves 4


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