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Home/Recipes/Mixed Green Vegetable Salad with Carrot and White Miso Ginger Vinaigrette

Mixed Green Vegetable Salad with Carrot and White Miso Ginger Vinaigrette

Serves 6
Time 15 min
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.
Special Diets:
Dairy-Free
Vegan
Vegetarian
Sugar-Conscious
Ingredients
  • Vinaigrette
  • 2 medium carrots, grated
  • 2 tablespoons rice vinegar
  • 1 small shallot, halved
  • 2 tablespoons white miso paste
  • 1 (1/2-inch) piece fresh ginger, peeled and cut into small pieces
  • Ground black pepper, to taste
  • 1/3 cup safflower oil
  • Salad
  • 1 head broccoli, trimmed and cut into bite-sized pieces
  • 1 cup sugar snap peas
  • 3 cups (about 6 ounces) baby spinach
  • 2 cups (about 4 ounces) 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, 3 tablespoons cold 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 together 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 of dressing - About 2 Tbsp/26g-wt., 70 calories (60 from fat), 7g total fat, 2g saturated fat, 0mg cholesterol, 45mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 0g protein.
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.
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Ingredients
  • Vinaigrette
  • 2 medium carrots, grated
  • 2 tablespoons rice vinegar
  • 1 small shallot, halved
  • 2 tablespoons white miso paste
  • 1 (1/2-inch) piece fresh ginger, peeled and cut into small pieces
  • Ground black pepper, to taste
  • 1/3 cup safflower oil
  • Salad
  • 1 head broccoli, trimmed and cut into bite-sized pieces
  • 1 cup sugar snap peas
  • 3 cups (about 6 ounces) baby spinach
  • 2 cups (about 4 ounces) 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.