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Photo: Rob Culpepper; Styling: Cindy Barr

Bitter Greens Salad with Spiced Mirin Dressing

It's common to add a touch of sweetness to salad dressings for bitter greens. Instead of sugar or honey, here I use the richness of mirin.

Cooking Light OCTOBER 2013

  • Yield: Serves 6 (serving size: about 1 cup)
  • Hands-on:5 Minutes
  • Total:15 Minutes


  • 2 dried red Thai chiles
  • 4 cups baby arugula
  • 2 cups torn radicchio
  • 1 cup sliced Belgian endive
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon fennel seeds (optional)
  • 6 tablespoons mirin (sweet rice wine)
  • 1/2 teaspoon salt


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. 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. Remove chiles from mixture. Drizzle hot dressing over greens; toss gently to coat. Serve salad immediately.


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Nutritional Information

Amount per serving
  • Calories: 84
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.8g
  • Carbohydrate: 6.8g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 204mg
  • Calcium: 32mg

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Bitter Greens Salad with Spiced Mirin Dressing recipe