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A close-up of a fresh green salad with mixed leafy greens, topped with diced onions and crunchy brown bread crumbs or croutons, served in a bowl.

Mixed Greens with Miso Vinaigrette

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Bright, tangy, and packed with umami. This mixed greens salad comes together in minutes with a luscious miso vinaigrette and crispy toasted breadcrumbs for texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Salad, Side Dish
Cuisine: Californian, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp + 1 tsp red miso paste
  • 1 tsp finely grated lemon zest
  • 1 lemon juiced
  • 1 tbsp champagne vinegar
  • ½ cup extra-virgin olive oil
  • 2 cloves garlic minced
  • ½ cup finely diced onion
  • 2 tbsp chopped parsley
  • Kosher salt to taste
  • 2 tbsp toasted panko breadcrumbs
  • Parmesan for topping, optional
  • 2 handfuls Mixed greens as desired

Equipment

  • Small mixing bowl
  • Whisk

Method
 

  1. In a small bowl, whisk together the miso paste, lemon zest, and lemon juice.
  2. Slowly whisk in olive oil until emulsified.
  3. Stir in garlic, onion, parsley, champagne vinegar, and salt to taste.
  4. Toss mixed greens with the vinaigrette.
  5. Top with toasted panko breadcrumbs and parmesan (if using).

Notes

Storage: dress the greens right before serving so they don't wilt. The miso vinaigrette keeps on its own in a sealed jar in the fridge for up to a week, shake or stir before using since it can separate a bit.

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