Tuesday, May 23, 2017

Easy Miso Spinach Salad

  I keep a very large jar of this dressing in my refrigerator and add it to everything. I'll share a few more salad combinations that I like to pour this dressing over. Below there are directions for making cauliflower rice, you can keep a large container of this in your refrigerator as well, and add it to salads, or meals, and sometimes it even makes the perfect munching snack. I add the spices to the rice to keep it flavorful (which I think is the key to keeping full). 
Salad Ingredients 
2 cups fresh spinach
1 cup baby heirloom tomatoes, halved
1/2 orange pepper, thinly julienned 
1 Persian cucumber, thinly sliced
1/3 avocado, thinly sliced
1/4 cup turmeric cauliflower rice (recipe below)
2 tbsp toasted slivered almonds
Miso Dressing 
3 tbsp white miso
2 tbsp rice vinegar
2 tsp toasted sesame oil 
1 lemon, juiced
1 tbsp fresh ginger, grated
2 tsp red chili flakes
1/4 cup avocado oil 
1 tsp kosher salt
1 tsp coarse black pepper 
Cauliflower rice ingredients 
4 cups fresh riced cauliflower 
2 tsp turmeric
2 tsp kosher salt 
1 tsp cumin
1 tbsp vegetable oil 
1 tsp coarse black pepper
Yields: 1 salad serving
Dressing: Whisk together all dressing ingredients until emulsified. Keep refrigerated, and shake well before using. Use three tablespoons of dressing for this salad. 
Cauliflower rice:In a large pan heat vegetable oil over medium heat. Once oil is hot add riced cauliflower and spices, stir and cover pan. Return to a low flame and keep covered for about 10-12 minutes. once cauliflower is steamed through remove from stove, and keep in container. Add to salads, and meals as needed.
Salad: In a large bowl add fresh spinach, tomatoes, peppers, cucumber, avocado, and 1/4 cup (or more if you'd like) riced cauliflower. sprinkle with toasted almonds. Lightly toss in 3 tablespoons of dressing before eating.

No comments:

Post a Comment