nutritional information

Per SERVING:

  • Calories: 120
  • Protein: 3 g
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Sodium: 140 mg
  • Fiber: 3 g
  • Sugar: 4 g
Vegan

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
  1. Whisk together miso paste, lemon juice, lemon zest, 2 Tbs. oil, apricot jam and pepper in small bowl.
  2. 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.
  3. 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.

 

April 2005

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