Snow Pea & Carrot Salad with Miso-Tamari Dressing

May/June 2010

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Perk up your dinner salad by tossing greens with snow peas, carrots and a tangy dressing.

Snow Pea & Carrot Salad with Miso-Tamari Dressing

Makes: 6 servings, about 1 1/3 cups each

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  • 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


  1. 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.

Tips & Notes

  • 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.


Per serving: 72 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 218 mg sodium; 185 mg potassium.

Nutrition Bonus: Vitamin A (128% daily value), Vitamin C (25% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

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