Recipes // Salads // Baby Greens and Edamame with Miso Dressing

Baby Greens and Edamame with Miso Dressing

Check out this antioxidant recipe from the California Health and Longevity Institute and the Dole Nutrition Institute.
  • 1 Tbsp. sesame oil
  • 10 medium shitake mushrooms, sliced thin
  • 1/2 tsp. sea salt
  • 1 pk. (7 oz.) DOLE Butter and Red Leaf Salad blend
  • 1 cups shelled edamame, cooked and cooled
  • 3 green onions, sliced thinly
  • 1 Tbsp. sesame seeds
  1. Heat sesame oil in small saute pan, add mushrooms and salt, stirring until mushrooms are browned, about 2 minutes.
  2. In a large salad bowl, toss all the greens, edamame, green onions, and sesame seeds. Toss with vinaigrette and top with sauteed mushrooms.

Serves 6

Miso Dressing
  • 1/3 cup DOLE orange juice
  • 2 Tbsp. lite soy sauce
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. honey
  • 2 Tbsp. white or yellow miso
  • 1 Tbsp. canola oil
  • 1 Tbsp. water
  • Whisk all ingredients in small bowl. Refrigerate until ready to toss salad.
Healthy Notes

Edamame beans, fresh soy beans, miso and fermented soy bean paste contain large amounts of antioxidants called phytochemicals that provide significant protection from environmental containments that may increase cancer and other disease risk factors.

Nutritional info per serving: 210 calories, 7g fat, 0.5g saturated fat, 0mg cholesterol, 590mg sodium, 36g carbs, 5g fiber, 9g sugar, 7g protein, 8% vitamin A, 20% vitamin C, 4% calcium, 10% iron

Featured Recipes

Personally Yours

Marketplace Recommendations