Ingredients
Miso Vinaigrette:
- 1/3 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon soy sauce
- 1 tablespoon white miso
- 1 shallot minced
Salad:
- 2 pints cherry tomatoes halved
- 2 cups corn frozen and thawed or fresh cut off cob
- 5 ounces baby spinach
- ¼ cup parsley chopped
- ¼ cup basil chiffonade
- Optional: ¼ cup grated parmesan
Instructions
- Mix vinaigrette ingredients together in a jam jar and refrigerate until time to use.
- Mix all salad ingredients together in a large bowl. Serve with dressing on the side or dress salad and toss before serving.