Asian Greens Salad with Ginger Miso Dressing
4

Serves 2 to 4

A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight.

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    Ingredients: 
    • Dressing
    • 1 (2-inch) piece fresh ginger, coarsely chopped
    • 2 tablespoons white miso
    • 3 tablespoons tahini (sesame paste)
    • 1/2 cup water
    • 3 tablespoons fresh lemon juice
    • Salad
    • 5 ounces baby Asian salad mixed greens
    • 1 small daikon radish, sliced into 1/8-inch-thick rounds
    • 1 carrot, cut into 2-inch-long slender sticks
    • 2 green onions (white part only), chopped
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    Method: 

    For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.

    For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.

    Drizzle one to two tablespoons of dressing over each salad and serve.

    Nutritional Info: 
    Per Serving:130 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 440mg sodium, 12g carbohydrate (2g dietary fiber, 4g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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