Asian Greens Salad with Ginger Miso Dressing
Featured in Star-Bulletin on November 18, 2009.
1 (2-inch) piece fresh ginger, coarsely chopped
2 tablespoons white miso
3 tablespoons tahini (sesame seed paste)
1/2 cup water
3 tablespoons fresh lemon juice
5 ounces baby Asian salad mixed greens
1 small daikon radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped
For the dressing, place ginger, miso, tahini, and water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.
For the salad, divide greens among serving plates. Arrange radish and carrot on top, and then sprinkle with green onions.
Drizzle one to two tablespoons of dressing over each salad and serve. Makes 4 servings.
Approximate Nutrient Analysis per serving:
120 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 350 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g sugar, 5 g protein