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Mustard Greens Salad

Mustard Greens Salad

Mustard greens, fresh from the garden, have a sharp, spicy flavor. To soften their texture and pungency, I like to marinate them in the salad dressing and add a variety of sweet vegetables and cheese to balance the flavors. This is a hearty dinner salad I think you will enjoy.

Serves 4-6.


  • 2 quarts mustard greens, chopped
  • 2 medium carrots, peeled, thinly sliced
  • 1 c celery, chopped
  • 2 medium red bell peppers, chopped
  • 1 (15 oz) can black olives, drained, thickly sliced
  • 1/2 c red onion, thinly sliced
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp seasoned rice wine vinegar
  • 1 c Queso Fresca cheese, crumbled

  1. Place the mustard greens in a large salad bowl.
  2. Add carrots, celery, red bell pepper, black olives, and red onion. Toss and combine.
  3. Pour on the olive oil and rice vinegar. Toss well until thoroughly coated.
  4. Add cheese on top. Cover tightly and refrigerate at least 4 hours, or overnight.
  5. Toss again and serve chilled.

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