Garden Salad with Miso Ginger Dressing
Garden Salad with Miso Ginger Dressing

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, garden salad with miso ginger dressing. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Garden Salad with Miso Ginger Dressing is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Garden Salad with Miso Ginger Dressing is something that I have loved my whole life.

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To begin with this particular recipe, we must prepare a few components. You can cook garden salad with miso ginger dressing using 19 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Garden Salad with Miso Ginger Dressing:
  1. Get For the salad:
  2. Make ready 1 (12 ounce) bag of mixed salad greens of choice
  3. Prepare Optional:
  4. Get 1 small carrot, julienned, if you like
  5. Get cherry tomatoes
  6. Get sliced cucumber
  7. Get For the dressing:
  8. Take 2 Tablespoons minced ginger
  9. Make ready 1 medium carrot, peeled and cut into 1/4-inch pieces
  10. Make ready 1/2 a medium onion, peeled and cut into 1/4-inch pieces
  11. Make ready 2 Tablespoons Japanese miso or light colored Korean dwenjang
  12. Get 1 Tablespoon soy sauce
  13. Get 2 teaspoons lemon zest
  14. Get 1/4 cup lemon juice
  15. Take 1 Tablespoons distilled white vinegar
  16. Make ready 2-2.5 Tablespoons sugar
  17. Prepare 2-3 Tablespoons water
  18. Make ready 1/4 cup vegetable oil
  19. Get optional 3 Tablespoons mayo if you like a creamier dressing

Divide kale, cucumbers, radishes, sunflower seeds and poached eggs among serving bowls. Top with Miso-Ginger Dressing and serve. For the Miso-Ginger Dressing: In a medium bowl, whisk to combine miso and rice wine vinegar. Toss greens with enough dressing to coat.

Steps to make Garden Salad with Miso Ginger Dressing:
  1. Put all dressing ingredients in a blender, start off on a low setting for the first 10 seconds or so to prevent splatter, then turn to puree setting and blend until there are no remaining chunks of ginger, carrot or onion. Adjust seasoning if needed and whiz for another 20 seconds or so to make sure the seasoning is evenly distributed.
  2. Arrange salad veg on serving dish and drizzle with dressing or serve dressing on the side. Enjoy! :)

For the Miso-Ginger Dressing: In a medium bowl, whisk to combine miso and rice wine vinegar. Toss greens with enough dressing to coat. Mix kale, noodles, and carrots together, and add a little of the miso dressing to coat and prevent sticking. Once noodles are cool, add in the cucumber and more dressing, to taste. Season with additional salt and pepper if desired.

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