Japanese Restaurant Salad with Carrot-Ginger Dressing

Ingredients

• 3 carrots medium-size, peeled and cut into about 1-inch chunks
• 2 inches fresh ginger peeled and cut into disks
• 1 shallot
• 1/4 cup minced onion
• 3 tablespoons rice vinegar
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons white wine vinegar
• 1/4 cup canola peanut, or vegetable oil
• dark sesame oil 1 tablespoon Asian, see Notes
• 1 teaspoon granulated sugar
• 4 teaspoons miso paste optional, but recommended
• 2 teaspoons mirin optional; see Notes
• 7 cups romaine lettuce thinly sliced, about 1½ heads lettuce or 2 hearts of romaine
• 2 kale big leaves of, ribs removed and sliced in a chiffonade
• 1/2 cup carrots shredded peeled
• 1/2 cucumber preferably seedless or English, peeled, cut in half lengthwise, and thinly sliced crosswise
• 1 handful cherry tomatoes
• 1 cup broccoli florets steamed tiny, optional

Nutrition

• Calories : 180 calories
• Carbohydrate : 16 grams
• Fat : 11 grams
• Fiber : 4 grams
• Protein : 3 grams
• SaturatedFat : 1 grams
• Sodium : 220 milligrams
• Sugar : 6 grams