Tomato Corn Salad & Miso Dressing

Give your usual corn and tomato salad a twist with this delicious miso dressing / miso vinaigrette. Perfect to eat on the spot or pack it in a jar for lunch at school or work.

Tomato Corn Salad & Miso Vinaigrette

Course Salad, Side Dish
Keyword avocado egg salad, vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Author Abbie Gellman

Ingredients

Miso Vinaigrette:

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon grainy mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon white miso
  • 1 shallot minced

Salad:

  • 2 pints cherry tomatoes halved
  • 2 cups corn frozen and thawed or fresh cut off cob
  • 5 ounces baby spinach
  • ¼ cup parsley chopped
  • ¼ cup basil chiffonade
  • Optional: ¼ cup grated parmesan

Instructions

  1. Mix vinaigrette ingredients together in a jam jar and refrigerate until time to use.
  2. Mix all salad ingredients together in a large bowl. Serve with dressing on the side or dress salad and toss before serving.

Recipe Video

 

About The Author
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