Chopped Salad with Miso Dressing A colourful salad packed with lots of delicious flavours and textures. Sweetened with local honey, the miso dressing is light and flavourful – the perfect complement. Preparation Time: 20 minutesServes 4 to 6 3 tbsp (45 mL) vegetable oil2 tbsp (25 mL) each white miso paste and apple cider vinegar1 tbsp (15 mL) each Ontario Honey and water1 tsp (5 mL) sesame oil1 clove garlic, pressed1 cup (250 mL) each cooked bulgur and cooked frozen shelled edamame1 cup (250 mL) thinly chopped Ontario Cabbage (red or green)1/2 cup (125 mL) chopped Ontario Red Onion1/2 cup (125 mL) Ontario Greenhouse Cherry Tomatoes, cut in half1/4 cup (50 mL) chopped fresh Ontario Mint Leaves2 Ontario Mini Greenhouse Cucumbers, halved and chopped1 Ontario Greenhouse Sweet Yellow Pepper, chopped into bite-size pieces8 to 12 Ontario Greenhouse Boston or Leaf Lettuce Leaves, torn1/4 cup (50 mL) Ontario Peanuts, choppedFreshly ground pepper, to taste In small bowl, whisk together oil, miso, vinegar, honey, water, sesame oil and garlic until smooth. Set aside. In large bowl, combine bulgur, edamame, cabbage, onion, tomatoes, mint, cucumbers and yellow pepper. Drizzle with dressing; toss to coat. Divide lettuce among plates. Top with vegetable mixture; sprinkle with peanuts and black pepper. Tip: Substitute edamame with 1 cup (250 mL) chopped cooked Ontario Chicken or Turkey. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 8 gramsFAT: 12 gramsCARBOHYDRATE: 21 gramsCALORIES: 216FIBRE: 5 gramsSODIUM: 205 mg – Printed with permission from Foodland Ontario
Chopped Salad with Miso Dressing
