Shiitake and Edamame Salad with White Miso Vinaigrette

Prep and Cook Time: about 40 minutes. Notes: Shelled edamame and white miso are usually available at large grocery stores. The vinaigrette may be made up to 1 week ahead.

Yield: Makes 6 to 8 servings

Ingredients

• 1/3  cup  orange juice
• 2  tablespoons  soy sauce
• 2  tablespoons  rice wine vinegar
• 2  tablespoons  honey
• 2  tablespoons  white miso
• 1  medium shallot
• 4  tablespoons  vegetable oil
• 3  tablespoons  toasted sesame oil
• 10  medium shiitake mushrooms, sliced 1/4 in. thick
• 1/4  teaspoon  salt
• 1  head butter lettuce, torn into bite-size pieces
• 2  cups  baby beet greens or arugula
• 1  cup  shelled, cooked edamame
• 3  green onions (green part only), chopped
• 1  tablespoon  sesame seeds

Preparation

1. Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.

2. Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.

3. In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

184 (68% from fat)

Protein:

4.4g

Fat:

14g (sat 2)

Carbohydrate:

11g

Fiber:

2.2g

Sodium:

492mg

Cholesterol:

0.0mg