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    Snow Pea & Carrot Salad With Miso-Tamari Dressing

    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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