Nutrition per serving may change if servings are adjusted.
2 tablespoons canola oil
1 tablespoon red or yellow miso (see Tip)
1 tablespoon cider vinegar
1 tablespoon reduced-sodium tamari or soy sauce
1 teaspoon finely grated fresh ginger
8 cups torn red or green leaf lettuce
2 cups trimmed and halved snow peas (about 6 ounces)
2 medium carrots, shredded
Whisk oil, miso, vinegar, tamari (or soy sauce) and ginger in a large bowl until well combined. Add lettuce, snow peas and carrots; toss to coat.
Tip: Miso is fermented soybean paste; aged for up to 3 years, miso is salty, but a little goes a long way. Look for it in the refrigerated section of natural-foods stores or well-stocked supermarkets near the tofu. Store in the refrigerator for up to 1 year. Add to soups and sauces for an extra hit of rich flavor.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
72 calories;5.0 g fat(0.0 g sat); 2.0 g fiber; 6.0 g carbohydrates; 1.0 g protein; 26.0 mcg folate; 0 mg cholesterol; 2.0 g sugars; 0.0 g added sugars; 6422.0 IU vitamin A; 15.0 mg vitamin C; 29.0 mg calcium; 1.0 mg iron; 218 mg sodium; 185.0 mg potassium
Vitamin A (128% daily value), Vitamin C (25% dv)