Chopped Salad with Ginger-Miso Dressing

Salad:
1 1/2 cups halved cherry tomatoes
1 cup diced seeded peeled cucumber
3/4 cup shredded peeled butternut squash or carrot
3/4 cup diagonally sliced snow peas
1/3 cup sliced green onions

Dressing:
2 tablespoons seasoned rice vinegar
2 tablespoons yellow miso (soybean paste)
1 tablespoon toasted sesame seeds
1 tablespoon vegetable oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard

1. To prepare salad, combine first 5 ingredients in a large bowl.

2. To prepare dressing, combine vinegar and remaining ingredients; stir well with a whisk. Pour over salad, tossing to coat. Yield: 8 servings (serving size: 1/2 cup).

Calories 50 (45% from fat); Fat 2.5 g (sat 0.4g, mono 0.7g, poly 1.1g); Protein 1g; Carb 6.5g; Fiber 1g; Chol 0mg; Iron 0.7mg; Sodium 149mg; Calc 27mg.

Jean Patterson has written for Veggie Life, the Los Angeles Times, and other publications.

"No-Miss Miso"
Copyright 2001 by Jean Patterson.
Originally published in Cooking Light, March 2001.
All rights reserved. For reprint information, contact Jean Patterson.