Yuzu Miso Salad

Dive into the refreshing flavors of our latest recipe – a delightful Salad with Yuzu Miso Dressing. This plant-based dish serves 2-3 and is a perfect blend of health and taste.

Ingredients for the Salad:

• 6 oz mixed greens (we love using Yasutomi Farm's watercress, Mizuna, and Shungiku)

• 3 oz red onion, thinly sliced (Tip: Soak the slices in water to mellow their flavor)

• 3 Baby Bella mushrooms, sliced

For the Yuzu Miso Dressing:

• 2 tbsp Omiso Yuzu Miso 

• 1 tbsp vinegar (Ai used Sunset Culture's Barbera Vinegar available at HFM)

• Juice of 1/2 lemon

• 1 clove garlic, grated (or 1 cube crushed garlic)

• Black pepper, to taste

• 2 tbsp extra virgin olive oil

Instructions:

1. Prepare the Salad Ingredients: Thinly slice the red onion and soak in water. Slice the Baby Bella mushrooms. Set aside with the mixed greens.

2. Make the Yuzu Miso Dressing: Whisk together Yuzu Miso, vinegar, lemon juice, minced garlic, and black pepper. Gradually whisk in the olive oil until the dressing is smooth.

3. Assemble the Salad: Combine the greens, softened red onion, and mushrooms in a large salad bowl. Toss with the dressing.

4. Serve immediately and enjoy as a light meal or a side dish.