Shintake Edamame Salad Wwhite Miso Vinaigrette Recipes
SHINTAKE EDAMAME SALAD W/WHITE MISO VINAIGRETTE
"I wanted a salad with a good mix of textures and colors, so I put together meaty mushrooms with smooth beans and added the beet greens for color and flavor. I wanted the dressing to have some Asian flavor to complement the beans and mushrooms, so I combined citrus, miso, and sesame."
Provided by Connie "Kiyu" Guerrero @conchik
Categories Lettuce Salads
Number Of Ingredients 15
Steps:
- Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. olive oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
- Heat remaining vegetable oil in a large frying pan over high heat. Add shintakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
- In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shintakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
SHIITAKE AND EDAMAME SALAD WITH WHITE MISO VINAIGRETTE
Make and share this Shiitake and Edamame Salad With White Miso Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender.
- With blender running, pour in 3 tablespoons vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
- 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.
- In a large bowl, gently toss lettuce and beet greens with 2 tablespoons vinaigrette.
- Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
Nutrition Facts : Calories 275.3, Fat 20.1, SaturatedFat 2.7, Sodium 687, Carbohydrate 18.4, Fiber 4.1, Sugar 8.6, Protein 8.8
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- 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.
- 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.
- 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.
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