Power House Salad

This salad could stand in all by itself as a nutritional and flavor packed entree. The miso dressing is incredible and we love to serve it to company or on our "Friday Night Dinner Date" with each other. Just a beautiful salad inside and out.

4-6 servings.

Dressing
• ¼ cup brown rice vinegar
• 1 ½ T light miso
• 1 clove garlic minced
• 1T honey
• ½ cup olive oil
• ½ t. sea salt

Vegetables
• 3 T. dried hijiki sea vegetables
• 16 oz shelled frozen edamame beans
• ½ daikon peeled
• 1 carrot peeled
• 4 handfuls baby spinach, arugula, mixed greens
• 15 oz can drained and rinsed soy beans

• In a medium bowl whisk all ingredients for the dressing till emulsified. Set aside
• Rehydrate hijiki in hot water 10 mins till double in size. Drain water off. Defrost beans and mix with hijiki and season with salt
• Using peeler make a pile of long shavings from daikon and carrot then cut into matchstick thin pieces.
• Wash greens and dry well. Toss with hijiki, edamame, vegetables, beans. By spoonfuls drip dressing on this until lightly coated but not drowning. Serve on a large platter of greens or in pretty bowl.