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Chopped Salad with Ginger Miso Dressing

I love chopped salads. They have lots of variety...you can add any veggies you like and the dressing is so yummy with miso, rice syrup and mustard that you'll grow to love your veggies. 


1 cup cherry tomatoes, halved
1 cup diced cucumber, do not peel or seed
1/2 cup shredded butternut squash or carrot
1 cup diagonally sliced snow peas
3-4 fresh scallions, thinly sliced on the diagonal
Several leaves butter or red lettuce

Ginger Miso Dressing:

1 teaspoon fresh ginger juice, extracted from grated fresh ginger
2 tablespoons brown rice vinegar
2 tablespoons sweet white miso
1 tablespoon chia seeds
1 tablespoon extra virgin olive oil
1 teaspoon Suzanne's Specialties Maple Rice Nectar
1 teaspoon Dijon mustard
Spring or filtered water 

Combine salad ingredients, except lettuce in a mixing bowl. Whisk together dressing ingredients, slowly adding water to make a smooth dressing, but do not thin too much or it will not stick to the veggies. Toss salad and dressing together to coat. Arrange lettuce leaves on a platter and mound salad on top.

Makes about 5 servings. 


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