For the Dressing
1 big carrot
2 tablespoons oil
2 1/2 tablespoons lemon juice
1 tablespoon left over pulp
1/2 teaspoon salt
fresh black pepper to taste
For the salad
1/4 cup corn
1/4 cup okra
5-6 shiitake mushrooms
2 cups spinach
2 cups mizuna
Make the dressing
In a slow juicer, juice the carrot.
With a lemon juicer, juice lemon.
In a small mixer, combine carrot juice, lemon juice, salt and oil to blend .
Then add one tablespoon pulp. ( Don’t blend )
Leftovers can be stored in the refrigerator for one week.
Prepare the salad
Wash and cut okra and corn.
Let okra and corn just sit over a little steam for about 3 min.
Wash spinach and mizuna salad very well.
Cut salad using a scissors into small pieces.
Brush shiitake mushrooms and lightly dampen a paper towel with cold water and clean the top of the mushrooms.
Remove the stems. Gently cut shiitake mushrooms with a sharp knife.
In a salad bowl, mix as much dressing as you like with the mizuna salad and spinach .
Let flavours blend for a few minutes.
Then add okra, corn and mushrooms.
Top with fresh ground black pepper.