Chopped Salad with Ginger-Miso Dressing

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 45%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 1g
  • Carbohydrate: 6.5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 149mg
  • Calcium: 27mg


  • 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


  1. To prepare salad, combine first 5 ingredients in a large bowl.
  2. To prepare dressing, combine vinegar and remaining ingredients; stir well with a whisk. Pour over salad, tossing to coat.
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