Mixed Green Vegetable Salad with Carrot and White Miso Ginger Vinaigrette

Mixed Green Vegetable Salad with Carrot and White Miso Ginger Vinaigrette

Serves 6

This substantial salad features peppery arugula and tender baby spinach topped with sugar snap peas, broccoli and shredded carrots. A white miso, carrot and ginger vinaigrette gives the dish a bit of creamy indulgence.

Ingredients: 
  • Vinaigrette
  • 2 medium carrots, shredded in long ribbons with a vegetable peeler
  • 2 tablespoons rice vinegar
  • 1/2 medium shallot, peeled, cut in half
  • 3 tablespoons cold water
  • 2 tablespoons low sodium white miso
  • 1/2-inch piece fresh ginger, peeled and cut into small pieces
  • Freshly ground black pepper
  • 6 tablespoons vegetable oil
  • Salad
  • 1 head broccoli, trimmed and cut into bite-sized pieces
  • 1 cup sugar snap peas
  • 3 cups (about 6 ounce) baby spinach
  • 2 cups (about 4 ounce) baby arugula
  • 1 cup frozen shelled edamame, thawed
  • 1 carrot, shredded in long ribbons with a vegetable peeler
  • 1/2 cup roasted, salted peanuts, roughly chopped
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Method: 

To make the vinaigrette, place carrots, rice vinegar, shallot, water, miso, ginger and pepper in a blender or food processor. Blend until a thick paste is achieved, scraping down sides of bowl often. Add oil in a thin steady stream, blending to combine. Taste and adjust seasoning, adding more miso or pepper to taste. Water can be added if a thinner consistency is desired.

For the salad, bring a large pot of salted water to a boil. Add the broccoli and cook until just crisp-tender, 3 to 5 minutes. Transfer broccoli to a bowl of ice cold water to stop the cooking. Add the sugar snap peas to the boiling water and cook until just crisp-tender, 1 to 2 minutes. Transfer peas to a bowl of ice cold water to stop the cooking. Drain broccoli and sugar snap peas and set aside.

Toss spinach and arugula in a large bowl. Drizzle with about 6 tablespoons of vinaigrette. Toss well and divide among 6 plates. In the same mixing bowl, add broccoli, sugar snap peas and edamame. Drizzle with 3 tablespoons vinaigrette and toss well. Divide the tossed vegetables among the salad plates. Decorate with carrot ribbons and sprinkle with crushed roasted peanuts.

Nutritional Info: 
Per Serving:Serving size: Serving of dressing - About 2 Tbsp/26g-wt., 70 calories (60 from fat), 7g total fat, 2g saturated fat, 0mg cholesterol, 45mg sodium, 2g carbohydrate (0g dietary fiber, 1g sugar), 0g 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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