Chopped Salad With Miso-Sesame Dressing
4 c fresh baby spinach
4 scallions, roughly chopped
1 avocado, cut into large, bite size chunks
1 c cucumber, coarsely chopped
1 mango, skinned, pitted and cut into large, bite size chunks
1 c baby carrots, sliced into bite size pieces
1/4 fresh cilantro leaves
2 T sesame seeds
- and for the dressing
1/3 fresh squeezed orange juice
2 T soy sauce
3 T rice wine vinegar
2 T white miso (*)
2 t tahini (*)
1 shallot, coarsely chopped
3 T canola oil
3 T sesame oil
In a food processor pulse orange juice, soy sauce, vinegar, miso, tahini and shallot until smooth.
Add in canola oil and pulse until incorporated; repeat with sesame oil. Set aside.
In a large bowl, fold together spinach, vegetables and mango. Add 1/2 c miso dressing and gently toss until dressing is incorporated. Divide the salad between 4 plates. Top each salad with 1 T of cilantro leaves. Finish by sprinkling sesame seeds. Serve with extra dressing on the side for those who prefer more.
Dressing can be stored in an airtight container in the refrigerator for a few days.
(*) White miso and tahini should be readily available in your grocery store.
Source: Salad, Jill Crusenberry; Dressing, Sunset.