Recipe: <!-- -->Mixed Green Vegetable Salad with Carrot and White Miso Ginger Vinaigrette<!-- --> |

Ingredients

• 2 medium carrots, grated
• 2 tablespoons rice vinegar
• 1 small shallot, halved
• 2 tablespoons white miso paste
• 1 (1/2-inch) piece fresh ginger, peeled and cut into small pieces
• Ground black pepper, to taste
• 1/3 cup safflower oil
• 1 head broccoli, trimmed and cut into bite-sized pieces
• 1 cup sugar snap peas
• 3 cups (about 6 ounces) baby spinach
• 2 cups (about 4 ounces) baby arugula
• 1 cup frozen shelled edamame, thawed
• 1 carrot, shredded in long ribbons with a vegetable peeler
• 1/2 cup roasted, salted peanuts, roughly chopped