Hot Spring Vegetable Salad with Miso Vinaigrette


30 minutes or fewer

Serve as a side dish with a hearty casserole, or spoon it over rice for an entrée. Adapted from The Breakaway Japanese Kitchen by Eric Gower.

  • SERVINGServings


  • 1 Tbs. miso paste
  • 2 Tbs. fresh lemon juice
  • 1 tsp. lemon zest
  • 2 Tbs. plus 1 tsp. olive oil
  • 1 tsp. apricot jam
  • 1/4 tsp. freshly ground black pepper
  • 2 small zucchini, quartered and cut into 1/2-inch pieces
  • 1/2 lb. fresh green beans, trimmed and cut into 2-inch pieces
  • 2 cups fresh or frozen corn kernels


  1. Whisk together miso paste, lemon juice, lemon zest, 2 Tbs. oil, apricot jam and pepper in small bowl.
  2. Heat 1 tsp. olive oil in large skillet over medium heat. Cook zucchini and green beans, covered, stirring occasionally, 5 to 7 minutes, or until tender.
  3. Uncover skillet, and add corn. Cook 3 minutes, or until corn is heated through. Stir in miso mixture, and continue to cook until sauce is hot and vegetables are lightly glazed. Serve hot.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 120
  • Carbohydrate Content: 15 g
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 140 mg
  • Sugar Content: 4 g