Seasonal Side Bundle: Miso Honey Vinaigrette with Salad

Miso Honey Vinaigrette with Salad

The Seasonal Side Bundle features a mix of produce, pantry and fresh ingredients to create a complete dish. This bundle includes items and a recipe to make an sweet, umami spring salad. This recipe was featured as part of Urban Seeds' Book 'n' Cook program for students in grades 3-5.

Ingredients: 

• 2 tbsp. white miso
• 1 tbsp. mayonnaise
• 2 tsp. local Loughrie’s honey
• ¼ cup rice vinegar 
• ¼ tsp. salt
• ¼ cup plus ¼ cup extra virgin olive oil
• ¼ cup vegetable oil
• 4 cups mixed baby lettuce (4 ounces)
• 1-2 cucumbers
• 1 cup assorted spring vegetables sliced
• 1 tbsp. toasted sesame seeds

Instructions: 

1. For the dressing add miso, mayonnaise, and honey to a jar. Use a fork to stir mixture until well combined. 
2. Add vinegar and salt and cover jar with lid to seal. Shake until smooth, about 10 seconds. 
3. Remove lid. Add ¼ cup olive oil and re-cover jar with lid. Shake until combined, about 10 seconds. Add remaining ¼ cup olive oil and repeat shaking. 
4. Add vegetable oil and shake until dressing is smooth and slightly thickened. (Refrigerate for up to one week. Shake briefly before using.)
5. For the salad, combine the lettuce, cucumbers, and spring vegetables in a small bowl. Measure out ¼ cup dressing and drizzle over salad. Use tongs to toss until salad is well coated with dressing. Sprinkle salad with sesame seeds and serve!