Like I said in a previous post, I am preparing for finals so I'm making make-ahead meals this week to save time on cooking. This salad is a perfect make ahead meal because it is so colorful and healthy! You can also add whatever protein you want when it's dinner time!
INGREDIENTS
(1) 2 tablespoons soy sauce
(2) 2 tablespoons white miso paste
(3) 2 tablespoons rice wine vinegar
(4) 2 tablespoons extra virgin olive oil
(5) 2 teaspoons honey
(6) 1 splash sesame oil
(7) 2 cups steamed edamame
(8) 1 can Mandarin oranges
(9) 1 red bell pepper
(10) 1/2 bag snow peas
(11) Shredded carrots
(12) 2 scallions
(13) 1/2 small head red cabbage
(14) 1/2 bag chopped romaine lettuce
(15) Slivered almonds
DIRECTIONS
1. Begin by steaming the edamame. Allow it to cool before adding evenly to the mason jars.
2. To make the miso vinaigrette, add ingredients 1-6 to a small mason jar and shake up. Refrigerate until ready to use.
3. Drain the Mandarin oranges. Dice the bell pepper, dice the snow peas, thinly slice the scallions, and shred the red cabbage.
4. Layer the following evenly among 3 quart-sized, wide-mouth mason jars: edamame, Mandarin oranges, red bell pepper, snow peas, shredded carrots, scallions, red cabbage, and romaine. Screw on the lids, and refrigerate until ready to eat (up to 4 days).
5. When ready to eat, add the salad to a bowl, top with slivered almonds and the protein of your choice (chicken/salmon/shrimp etc.), and drizzle with miso vinaigrette!