Asian Salad with Balsamic Miso Vinaigrette



-Butter blend salad mix.

-Shredded carrots

-Silvered almonds toasted in a pan or in the toaster till browned edges

-Shredded carrots and Shredded beets

-Chinese noodles for crunch

*When buying groceries, I like to buy shredded carrots and Shredded beets so you can throw together a salad in minutes!*

Balsamic Miso VinaigretteĀ 



1/4 cup Balsamic

1/2 cup Miso

1/2 cup rice wine vinegar

1/4 cup agave

2 Tablespoons Sesame oil

2 Tablespoons Avocado oil or any neutral oil

2 Cloves Garlic

2 Tablespoons chopped ginger

Salt to taste

*When your short for time and don’t have fresh ginger on hand which is pain to peel and chop you can use the frozen cubes of chopped ginger each cube is One Tablespoon so just use two!*

*This dressing can be made at the beginning of the week and stored in a container it lasts 7 days in the fridge. You can pair it on any Salad or Fish!*