Hot Spring Vegetable Salad w/ Miso Venaigrette

Hot Spring Vegetable Salad w/ Miso Venaigrette March 24, 2005

Serves 6; Vegan; 30 minutes or fewer

Serve as a side dish with a hearty casserole, or spoon it over rice for an entree.

1 Tbs miso pasta
2 Tbs fresh lemen juice
1 tsp lemon zest
2 Tbs plus 1 tsp olive oil
1 tsp apricot jam
1/4 tsp freshly ground black pepper
2 small zucchini, quartered and cut into 1/2-inch pieces
1/2 lb fresh green beans, trimmed and cut into 2-inch pieces
2 cups fresh or frozen corn kernels

1. Whisk together miso paste, lemon juice, lemon zest, 2 Tbs oil, apricot jam and pepper in small bowl.

2. Heat 1 tsp olive oil in large skillet over medium heat. Cooking zucchini and green beans, covered, stirring occasionally, 5 to 7 minutes, or until tender.

3. Uncover skillet, and add corn. Cook 3 minutes, or until corn is heated through. Stir in miso mixture, and continue to cook until sauce is hot and vegetables are lightly glazed. Serve hot.

From Vegetarian Times, April 2005; Huneycutt family approved 🙂


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