Mustard Greens, Spinach, and Avocado with Sweet Dressing

Name: Mustard Greens, Spinach, and Avocado with Sweet Dressing
Yield: Serves 4
Ingredients: ½ pound small spinach leaves; ½ pound small Southern curled (or Japanese) mustard greens; ½ pound small Southern curled (or Japanese) mustard greens; ½ pound small Southern curled (or Japanese) mustard greens; ½ cup tomato juice; ¼ teaspoon (or more) hot pepper sauce; 1 teaspoon Worcestershire sauce; 3 tablespoons currants or raisins; 3 tablespoons currants or raisins; 3 tablespoons cider vinegar; 1 small-medium red onion; 1 medium California avocado (about ¾ pound); 1½ tablespoons vegetable oil; ½ teaspoon cornstarch blended with 1 tablespoon water; ½ teaspoon cornstarch blended with 1 tablespoon water; Salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Boiling-hot dressing softens the mustard greens’ bite (in terms of both taste and texture) and rich avocado further tames it in this vivid, unusual salad. Seek small-leafed greens, which are perkier and less fibrous than large ones in most cases.

Ingredients

½ pound small Southern curled (or Japanese) mustard greens
½ pound small spinach leaves</

Starter
Vegetarian
Gluten-free

Method

Discard dried, wilted, or yellow mustard leaves. Wash mustard in plenty of tepid water, lifting out so that debris sinks. Repeat until no sand remains. Do same to spinach. Spin-dry both greens. Strip stems from mustard. Trim spinach. Stack or bunch leaves and cut into very thin slices. Transfer to a serving bowl.
Halve, pit, and peel avocado. Cut into small dic