Fresh Vegetable Salad with Miso Dressing
This quick and easy salad is very flexible, you can put whatever your favourite vegetables in, and this miso dressing almost goes well with all the veggies.
Yield
6 servingsPrep
15 minCook
0 minReady
18 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing | |||
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
miso paste
red or yellow |
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | tablespoon |
soy sauce, sodium reduced
or 1/2 tablespoon regular |
|
| 1 | teaspoon |
ginger
freshly grated |
|
| 1 | each |
shallots
minced |
*
|
| 1 | clove |
garlic
minced |
|
| For the salad | |||
| 6 | cups |
red lettuce
or green, cut into bite size |
*
|
| ½ | cup |
cucumbers
slice into match stick |
|
| 1 | stalk |
celery
thinly sliced |
*
|
| 1 | medium |
carrots
slice into match stick |
|
| 1 | each |
roasted red bell peppers
thinly sliced |
|
| ⅓ | cup |
artichoke hearts
marinated, drained and sliced |
*
|
| 3 | tablespoons |
cilantro
freshly chopped |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing: | |||
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
miso paste
red or yellow |
|
| 15 | ml |
apple cider vinegar
|
|
| 15 | ml |
soy sauce, sodium reduced
or 1/2 tablespoon regular |
|
| 5 | ml |
ginger
freshly grated |
|
| 1 | each |
shallots
minced |
*
|
| 1 | clove |
garlic
minced |
|
| For the salad: | |||
| 1.4 | l |
red lettuce
or green, cut into bite size |
*
|
| 118 | ml |
cucumbers
slice into match stick |
|
| 1 | stalk |
celery
thinly sliced |
*
|
| 1 | medium |
carrots
slice into match stick |
|
| 1 | each |
roasted red bell peppers
thinly sliced |
|
| 79 | ml |
artichoke hearts
marinated, drained and sliced |
*
|
| 45 | ml |
cilantro
freshly chopped |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
Whisk oil, miso, vinegar, soy sauce and ginger, garlic in a large serving bowl until well combined.
Add lettuce, cucumber, celery, carrot, roasted pepper, artichoke hearts, cilantro and scallions, toss to evenly coat.
Serve.
