This substantial salad features peppery arugula and tender baby spinach topped with sugar snap peas, broccoli and shredded carrots. A white miso, carrot and ginger vinaigrette gives the dish a bit of creamy indulgence.
Special Diets:
Ingredients
Method
To make the vinaigrette, place carrots, rice vinegar, shallot, 3 tablespoons cold water, miso, ginger and pepper in a blender or food processor.
Blend until a thick paste is achieved, scraping down sides of bowl often.
Add oil in a thin steady stream, blending to combine. Taste and adjust seasoning, adding more miso or pepper to taste. Water can be added if a thinner consistency is desired.
For the salad, bring a large pot of salted water to a boil.
Add the broccoli and cook until just crisp-tender, 3 to 5 minutes.
Transfer broccoli to a bowl of ice cold water to stop the cooking.
Add the sugar snap peas to the boiling water and cook until just crisp-tender, 1 to 2 minutes.
Transfer peas to a bowl of ice cold water to stop the cooking.
Drain broccoli and sugar snap peas and set aside.
Toss spinach and arugula together in a large bowl.
Drizzle with about 6 tablespoons of vinaigrette.
Toss well and divide among 6 plates.
In the same mixing bowl, add broccoli, sugar snap peas and edamame.
Drizzle with 3 tablespoons vinaigrette and toss well.
Divide the tossed vegetables among the salad plates. Decorate with carrot ribbons and sprinkle with crushed roasted peanuts.
Nutritional Info
Serving Size
Serving of dressing - About 2 Tbsp/26g-wt.
Calories
70
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.