Low-Fat Miso-Dressed Salad
- Vegetable recipes
- Low calorie
- Vegetarian
With the extra Basic Miso Dressing from the Broiled Eggplant with Miso-Mustard Dressing, you can make a wonderful, low-fat oil-less salad dressing, just like those served at many good Japanese restaurants.
Ingredients
- 1/4 cup (60 mL) Basic Miso Dressing
- 1-1/2 tbsp (22 mL) rice vinegar
- 1 tsp (5 mL) Dijon or other mild prepared mustard
- 8 cups (2 L) mixed salad greens
Preparation
Whisk together Basic Miso Dressing, rice vinegar and mustard. Toss with greens.
Makes 4 to 6 servings.
Variation:
Miso Dip for Vegetable Crudités Make dressing as above; whisk in 1/2 cup/125 mL mayonnaise, 1 tbsp/15 mL toasted sesame seeds and 1 tsp/5 mL sesame oil. Makes about 1 cup/250 mL.
Per 1 tbsp/15 mL: about 93 cal, 1 g pro, 8 g total fat (1 g sat. fat), 4 g carb, trace fibre, 7 mg chol, 229 mg sodium, 19 mg potassium. % RDI: 1% calcium, 1% iron, 1% vit A, 1% folate.
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