Wash in cold water, rinse and spin until completely dry:
I cup sunflower sprouts
2 endives cut crosswise in 3/8 inch slices
Small radicchio cut crosswise in 1/2 inch slices
Small romaine lettuce cut crosswise in 1 inch slices
Toss together with:
1 carrot, cut into thin strips
1 spring onion or green onion cut white and light green parts crosswise in thin slices
1 avocado cut in small pieces
Whisk together in a small bowl until blended:
2 Tbsp. roasted sesame oil
1 Tbsp. Hikari Mild Sodium Organic Miso (can be bought at Mitsuwa Marketplace on Saratoga Ave.)
1 Tbsp. rice vinegar
Proportions of miso, sesame oil, and vinegar can be adjusted to your own taste.
Drizzle Miso Dressing over salad greens and toss just before serving and sprinkle 1 Tablespoon roasted sesame seeds on top.
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