Cashew, Ginger, & Spinach Salad with Miso-Soy Vinaigrette
Dairy-Free, Vegan, Vegetarian
2 Servings, 400 Calories/Serving, 5 Min
This light salad features baby spinach and sweet pear slices tossed in a delicious miso-soy vinaigrette. Candied ginger, fried noodles, and roasted cashews add delightful taste and texture in every bite.
Ingredients: ΒΌ pound organic baby spinach or other leafy greens, 1 organic green or other pear, Sunbasket miso-soy vinaigrette (canola oil - miso - rice vinegar - tamari - brown sugar - toasted sesame oil - shallot-garlic confit - white pepper), 1 ounce candied ginger, 1 ounce fried noodles, 1 ounce roasted cashews
Instructions
Wash all produce before use (except prewashed greens).
1
Make the salad
- Cut the pear in half and cut away the core, then thinly slice.
- Mince the candied ginger.
- Roughly chop the roasted cashews.
- In a salad bowl, gently toss the spinach, pear slices, candied ginger, and cashews with the miso-soy vinaigrette. Season to taste with salt and pepper.
2
Serve
- Transfer the salad to serving plates and garnish with the fried noodles.
Did you add protein? Cooking and heating instructions
Contains: Sesame, Wheat, Soybeans, Tree Nuts (cashew)
Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV).
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