|Saturated fat||4.5 g|
This miso-based dressing perfectly complements delicate baby greens like mesclun, but it's just as wonderful on heartier ingredients, including cabbage or kale.
1. Make the dressing: In a small mixing bowl, combine the rice vinegar, white miso, Dijon mustard, honey, garlic, olive oil, and water and whisk well to combine.
2. In a large salad bowl, combine the mesclun greens and the scallions. Toss with dressing. Serve with simply grilled or steamed chicken or fish.