-
Serves
2 as a meal, 4 as an appetizer
Author Notes
Easy, refreshing, healthy, and delicious! It's the perfect mix of sweet, salty, and savory. Perfect as a side dish, or an entree with some grilled fish or chicken on top. —Danielle Prewett
Test Kitchen Notes
This is a refreshing salad that will have your taste buds dancing with the perfect combination of flavors and textures. A sweet and spicy ginger miso vinaigrette coats a salad of greens, caramelized onion, pear and salted cashews. If you're not a fan of onions, I would recommend adding half the amount. Save the leftover vinaigrette -- it will be good on just about anything! —jvcooks
Ingredients
- Ginger Miso Vinaigrette
-
1/4 cup
rice wine vinegar
-
2 tablespoons
miso paste (I like brown, but use white for a more mild flavor)
-
1 tablespoon
sugar
-
1 teaspoon
fresh ginger, peeled and finely grated
-
1
small clove of garlic, grated
-
4
drops of sriracha sauce (or to taste)
-
3 tablespoons
sesame oil
- Salad
-
1 handful
mixed field greens
-
1
head of butter lettuce, chopped
-
1
Asian pear, thinly sliced
-
1 handful
roasted and salted cashews
-
1
medium red onion
-
1 splash
red wine vinegar
-
Pinch
sugar
-
1/2 teaspoon
thyme
-
salt and pepper to taste
Directions
- Ginger Miso Vinaigrette
-
Mix all ingredients in a small bowl, and slowly whisk in the sesame oil until well blended. *Note, you will not need to use all of the dressing for the salad. It packs a punch!
- Salad
-
Heat 1 tablespoon of oil in a sauté pan over medium heat. Add the red onions and begin to caramelize. When they begin to dry out a little add a splash of red wine vinegar and sugar. Season with thyme, salt and pepper.
-
Toss the salad together with greens, pear, cashews, caramelized red onion, and drizzle with the Miso Ginger Vinaigrette.
See what other Food52ers are saying.