Dressing:
* 1/4 cup coarsely chopped onion Salad: Make the dressing up to two days ahead. Yield:
* 1 tablespoon grated peeled fresh ginger
* 1 tablespoon finely chopped celery
* 3 tablespoons rice vinegar
* 2 tablespoons water
* 1 tablespoon toasted peanut oil
* 1 tablespoon low-sodium soy sauce
* 2 teaspoons sugar
* 1 teaspoon fresh lemon juice
* 1 teaspoon miso (soybean paste)
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
*
* 1 1/2 cups cucumber, halved lengthwise and thinly sliced
* 3/4 cup shredded carrot
* 3/4 cup chopped celery
* 1/3 cup chopped onion
* 12 cherry tomatoes, halved
To prepare dressing, combine the first 12 ingredients in a blender, and process until smooth.
To prepare salad, combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.
CALORIES 66 (37% from fat); FAT 2.7g (sat 0.5g,mono 1.1g,poly 0.9g); IRON 0.9mg; CHOLESTEROL 0.0mg; CALCIUM 37mg; CARBOHYDRATE 9.8g; SODIUM 259mg; PROTEIN 2.1g; FIBER 2.9g
