- Calories 184
- Caloriesfromfat 68%
- Protein 4.4g
- Fat 14g
- Satfat 2g
- Carbohydrate 11g
- Fiber 2.2g
- Sodium 492mg
- Cholesterol 0.0mg
Shiitake and Edamame Salad with White Miso Vinaigrette
James Carrier
Prep and Cook Time: about 40 minutes. Notes: Shelled edamame and white miso are usually available at large grocery stores. The vinaigrette may be made up to 1 week ahead.
How to Make It
Step 1
Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
Step 2
Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
Step 3
In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
Step 4
Note: Nutritional analysis is per serving.
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Angelawhocooks's Review
I love this dressing. The salad is great as is but I also like it as a cold noodle salad. Replace greens with cold soba noodles and add sliced cucumbers, grated carrots, and bean sprouts.
maggiels's Review