Chopped Salad with Ginger-Miso Dressing



8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 50
Caloriesfromfat 45 %
Fat 2.5 g
Satfat 0.4 g
Monofat 0.7 g
Polyfat 1.1 g
Protein 1 g
Carbohydrate 6.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 149 mg
Calcium 27 mg


1 1/2 cups halved cherry tomatoes
1 cup diced seeded peeled cucumber
3/4 cup shredded peeled butternut squash or carrot
3/4 cup diagonally sliced snow peas
1/3 cup sliced green onions
2 tablespoons seasoned rice vinegar
2 tablespoons yellow miso (soybean paste)
1 tablespoon toasted sesame seeds
1 tablespoon vegetable oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard


To prepare salad, combine first 5 ingredients in a large bowl.

To prepare dressing, combine vinegar and remaining ingredients; stir well with a whisk. Pour over salad, tossing to coat.

Jean Patterson,

Cooking Light

March 2001
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