Dressing:

• 1 Tbsp extra-virgin olive oil plus an additional ½ cup
• 1 clove garlic, minced
• 2-3 Tbsp honey
• 2 Tbsp white miso
• 4 Tbsp brown rice vinegar
• ½ cup water

**Dressing recipe borrowed from Heidi Swanson’s on-line store website, quitokeeto.com.**

Salad:

• 3-4 cups thinly sliced hon tsai tai, stems and leaves
• ½ to ¾ cup French breakfast or red radishes, small diced
• ¾ to 1 cup thinly sliced scallions
• ½ cup thinly sliced asparagus
• 1 cup “protein” of your choice (chickpeas, diced cooked chicken
•    or salmon, thinly sliced grilled steak, etc.)
• 4 to 6 Tbsp seeds of your choice (pumpkin seeds, sunflower
•     seeds, sesame seeds, etc.)
• 2 quart sized canning jars or 4 pint sized canning jars, with lids