Whether you’re working on taking care of your own body or you’re just looking for a tasty meal option, this salad is just for you. The miso-potato-green bean combination might not sound that appetizing at first but you’ll definitely be left impressed. Even if you’re not a big fan of arugula, you’ll find that the slight bitterness of the arugula really complements the flavors well.
This is a perfect side salad with dinner or as a wonderful light lunch on a rainy spring afternoon. In the spirit of self-care and listening to your body, you won’t even need to think twice about having seconds.
Original recipe from The Conscious Cook: Delicious Meatless Recipes That Will Change The Way You Eat by Tal Ronnen. Recipe posted on fortheloveoffoodblog.com
How To Make Green Bean and Potato Salad with Miso Dressing
Place the miso paste, vinegar, agave, salt, pepper, shallot, garlic, mustard, lemon juice, and water in a food processor. Pulse to combine.
- With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified.
- Fold in the chives.
Boil the potatoes for 15 minutes. Once done, slice them into 1/4-inch-thick rounds
In boiling water, blanch the green beans quickly for 1 minute.
- Place the arugula, potatoes, and beans in a large bowl, drizzle with the vinaigrette and toss to coat.
- Sugar: 7g
- Calcium: 48mg
- Calories: 347kcal
- Carbohydrates: 23g
- Fat: 28g
- Fiber: 4g
- Iron: 2mg
- Potassium: 433mg
- Protein: 4g
- Saturated Fat: 4g
- Sodium: 515mg
- Vitamin A: 602IU
- Vitamin C: 27mg
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