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Shiitake Edamame Salad w/Miso Vinaigrette

This refreshing and fresh Shiitake Edamame Salad with Miso Vinaigrette makes for a nice contrast to the other rich and heavy dishes on the Thanksgiving table.
Posted By: A. Taniguchi
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Prep Time: 5 | Cook Time: 3-5 | Ready In: 8-10
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  • 1/3 cup orange juice
  • 2 tablespoons Aloha shoyu
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons white miso
  • 1 medium shallot
  • 4 tablespoons vegetable oil
  • 3 tablespoons toasted sesame oil
  • 10 medium shiitake mushrooms, sliced 1/4 in. thick
  • 1/4 teaspoon salt
  • 1 head butter lettuce, torn into bite-size pieces
  • 2 cups baby beet greens or arugula
  • 1 cup shelled, cooked edamame
  • 3 green onions (green part only), chopped
  • 1 tablespoon sesame seeds


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Cooking Process:


Blend orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. vegetable oil and the sesame oil and blend 10 seconds. Set vinaigrette aside.

Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.

3. In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.