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Use Pomegranate (optional).
Provide servings' worth Chopped mizuna or arugula.
Use Grapefruits.
Use Pineapple, diced.
Prepare White balsamic vinegar.
Prepare Extra virgin olive oil.
Use Salt.

Short Tips:

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Cut the pomegranate into 4 pieces and soak it in water as you remove the seeds..
Peel the grapefruit with a knife..
Insert the knife between the fruit and the inner membranes to remove the flesh. Place a bowl under it to catch the juice..
Arrange the mizuna or arugula on a plate, and top with the grapefruit. Sprinkle on the pomegranate seeds..
Mix the grapefruit juice, pineapple, vinegar, olive oil, and salt in a blender or food processor to make the dressing..
Infuse love and grateful energy, and serve it with the dressing!.

Mizuna is a mild-flavored Japanese mustard that is commonly grown for commercial salad mixes. It has lobed green leaves and a pleasant bitter taste. Mizuna is a close relative to the turnip. Mizuna greens (which translates to water greens in Japanese, 水菜) are mustard family plants native to the Kansai Mizuna greens. Note for the bright-green, deep lobed leaves with serrated margins.

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