Fresh Vegetable Salad with Miso Dressing
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: | |||
30 | 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.