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Snow Pea, Cherry Tomato & Carrot Salad with Miso-Soy Sauce Dressing

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YIELD

6 servings

PREP

15 min

COOK

0 min

READY

18 min

Ingredients

For the dressing
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 15
TABLESPOON ML MISO PASTE
red or yellow
1 15
TABLESPOON ML APPLE CIDER VINEGAR
1 15
TABLESPOON ML SOY SAUCE, SODIUM REDUCED
or 1/2 tablespoon regular
1 5
TEASPOON ML GINGER
freshly grated
1 1
EACH EACH SHALLOTS
minced *
1 1
CLOVE CLOVE GARLIC
minced
For the salad
6 1.4
CUPS L RED LETTUCE
or green, cut into bite size *
2 473
CUPS ML ARUGULA (ROQUETTE)
baby, or baby spinach
1 237
CUP ML SNOW PEA PODS
trimmed and halved, 6 ounces
1 237
CUP ML RADISHES
thinly sliced
½ 118
CUP ML CUCUMBERS
slice into match stick
1 1
MEDIUM MEDIUM CARROTS
slice into match stick

Directions

Whisk oil, miso, vinegar, soy sauce and ginger, garlic in a large serving bowl until well combined.

Add lettuce, snow peas, radishes, cucumber and carrot, toss to coat.

Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 60 69% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 203mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 40% Vitamin C 21%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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