Miso Dressed Green Salad with Sorrel and Sprouts

White miso provide a unique flavor to this savory and slightly sweet dressing. It also adds a bit of richness, making it the perfect dressing for a simple salad of greens, sour sorrel, and sprouts.

Sorrel is a sour green that adds a really fresh taste to any salad. I started growing it in my garden this year and I’m hooked. If you can get it, add it to this salad or substitute cilantro for a different but equally fresh taste.

I created the dressing 3 days ago and have made it the past three nights. I will dress a salad with it tonight, tomorrow, and the next day because it is DELICIOUS.

Gather these ingredients and make this quick, fresh salad tonight with roasted pork loin, fish, or grilled tofu. It pairs well with anything you can think of for dinner. This salad serves 4 small plates or 2 main dish salads.

• 2 cups fresh mixed salad greens washed and spun dry

• 3 cups fresh mizuna salad greens or another spicy green like arugula washed and spun dry

• 1 cup sorrel leaves (cilantro if you can’t find sorrel) washed and spun dry

• 2 cups mung bean sprouts

For the dressing

• 1 1/2 rounded tablespoon mellow white miso paste

• 3 tablespoons seasoned rice vinegar, or 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice

• 1 tablespoon lemon juice

• 1 teaspoon fermented garlic or 1 small garlic clove minced or put through a press

• 1/3 cup olive oil

• 1 teaspoon fresh ground pepper

Combine all the dressing ingredients in a bowl and whisk well to combine and dissolve the miso.

Place the washed and spun greens in a salad bowl. Add bean sprouts and sorrel. Toss using 1/3 of the dressing. Taste and add additional dressing to your liking. Serve immediately.