Hot Spring Vegetable Salad with Miso Vinaigrette Recipe

Hot Spring Vegetable Salad with Miso Vinaigrette

Serves 6

30 minutes or fewer

30 minutes or fewer Serve as a side dish with a hearty casserole, or spoon it over rice for an entrée. Adapted from The Breakaway Japanese Kitchen by Eric Gower.

1 Tbs. miso paste
2 Tbs. fresh lemon juice
1 tsp. lemon zest
2 Tbs. plus 1 tsp. olive oil
1 tsp. apricot jam
¼ tsp. freshly ground black pepper
2 small zucchini, quartered and cut into ½-inch pieces
½ lb. fresh green beans, trimmed and cut into 2-inch pieces
2 cups fresh or frozen corn kernels

Whisk together miso paste, lemon juice, lemon zest, 2 Tbs. oil, apricot jam and pepper in small bowl.
Heat 1 tsp. olive oil in large skillet over medium heat. Cook zucchini and green beans, covered, stirring occasionally, 5 to 7 minutes, or until tender.
Uncover skillet, and add corn. Cook 3 minutes, or until corn is heated through. Stir in miso mixture, and continue to cook until sauce is hot and vegetables are lightly glazed. Serve hot.