Chopped Salad with Ginger-Miso Dressing

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8 servings (serving size: 1/2 cup)
Jean Patterson
March 2001
RECIPE BY Cooking Light

Ingredients

  • Salad:
  • 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
  • Dressing:
  • 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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

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