Crisp Salad with Sprouts & Miso-Lemon Dressing
- 8 ounces mixed salad greens
- 1 fennel bulb, trimmed and thinly shaved
- 1 bunch green onions, trimmed and cut into 1/2-inch lengths
- 1 English cucumber, halved and thinly sliced
- 4 ounces sprouts (any variety)
- 1/4 cup roasted edamame, divided
- 2 lemons, juiced (about 1/4 cup)
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Edamame, roasted (1/4 cup)
- English cucumber (1)
- Fennel bulb (1)
- Green onions (1 bunch)
- Lemons (2)
- Salad greens, mixed (8 ounces)
- Sprouts (4 ounces)
- Condiments
Miso paste (2 tablespoons)- Soy sauce (1 tablespoon)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published June 7, 2011 (1 year ago).
20 people saved this recipe.
