Perk up your dinner salad by tossing greens with snow peas, carrots and a tangy dressing.
- 2 tablespoons canola oil
- 1 tablespoon red or yellow miso, (see Tip)
- 1 tablespoon cider vinegar
- 1 tablespoon reduced-sodium tamari, or soy sauce
- 1 teaspoon finely grated fresh ginger
- 8 cups torn red or green leaf lettuce
- 2 cups trimmed and halved snow peas, (about 6 ounces)
- 2 medium carrots, shredded
- Step 1
- Whisk oil, miso, vinegar, tamari (or soy sauce) and ginger in a large bowl until well combined. Add lettuce, snow peas and carrots; toss to coat.
Tip: Miso is fermented soybean paste; aged for up to 3 years, miso is salty, but a little goes a long way. Look for it in the refrigerated section of natural-foods stores or well-stocked supermarkets near the tofu. Store in the refrigerator for up to 1 year. Add to soups and sauces for an extra hit of rich flavor.
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