Chopped Salad with Miso Dressing

A colourful salad packed with lots of delicious flavours and textures. Sweetened with local honey, the miso dressing is light and flavourful – the perfect compliment. 

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Preparation Time:

Serves: 4 to 6

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Ingredients

  • 3 tbsp (45 mL) vegetable oil
  • 2 tbsp (25 mL) each white miso paste and apple cider vinegar
  • 1 tbsp (15 mL) each Ontario Honey and water
  • 1 tsp (5 mL) sesame oil
  • 1 clove garlic, pressed
  • 1 cup (250 mL) each cooked bulgur and cooked chopped Ontario Chicken
  • 1 cup (250 mL) thinly chopped Ontario Cabbage (red or green)
  • 1/2 cup (125 mL) chopped Ontario Red Onion or Shallot 
  • 1/2 cup (125 mL) Ontario Greenhouse Cherry Tomatoes, cut in half
  • 1/4 cup (50 mL) chopped fresh Ontario Mint Leaves
  • 2 Ontario Mini Greenhouse Cucumbers, halved and chopped
  • 1 Ontario Greenhouse Sweet Yellow Pepper, chopped into bite-size pieces
  • 8 to 12 Ontario Greenhouse Boston or Leaf Lettuce Leaves, torn 
  • 1/4 cup (50 mL) Ontario Peanuts, chopped
  • Freshly ground pepper, to taste

Instructions

In small bowl, whisk together oil, miso, vinegar, honey, water, sesame oil and garlic until smooth. Set aside.
 
In large bowl, combine bulgur, chicken, cabbage, onion, tomatoes, mint, cucumbers and yellow pepper. Drizzle with dressing; toss to coat. Divide lettuce among plates. Top with vegetable mixture; sprinkle with peanuts and black pepper.

Tip: Substitute chicken with 1 cup (250 mL) cooked frozen shelled edamame.

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 8 grams
  • FAT: 12 grams
  • CARBOHYDRATE: 21grams
  • CALORIES: 216 
  • FIBRE: 5 grams
  • SODIUM: 205 mg