Look for mizuna (an Asian salad green) and kohlrabi (a mild relative of the turnip) at Asian or farmers' markets.
Per serving: 91 calories, 7 g fat, 0 mg cholesterol, 6 g carbs, 57 mg sodium, 1 g protein, 2 g fiber
1 medium kohlrabi bulb (8 ounces), trimmed and peeled
1 small pomegranate
3 1/2 cups mizuna (3 ounces) or other tender, bitter salad greens such as arugula or dandelion
2 tablespoons champagne vinegar
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon sugar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Using a mandoline or a sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch-wide strips.
Halve pomegranate; remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.
Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad.
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