Chopped Salad
Salad with various vegetables, sweet potato, and black tea pork all chopped into cube shapes and tossed with a miso garlic dressing
Ingredients
- 1 Satsumaimo sweet potato
- 1 Tbsp oil
- 1 broccoli, small
- 1/2 carrot, small
- 4 leaves romaine lettuce
- 1/4 red onion
- 1 cucumber
- 8 cherry tomatoes
- 1/2 cup Edamame, cooked and shelled
- 1 cup Black Tea Pork
Dressing
- 1 Tbsp miso paste
- 1 tsp sugar
- 2 Tbsp rice vinegar
- 2 Tbsp oil
- 1 Tbsp parmesan cheese, grated
- 1/4 tsp garlic, grated
Instructions
- Peel and dice the sweet potato into 1/2" (12 mm) cubes. Coat them with oil and roast for 25 minutes at 400°F in the oven. Cool and set aside.
- Cut the broccoli into small florets and cook in boiling water for 2 minutes. Drain, cool, and chop into small pieces.
- Slice the carrot very thinly and cut into thin matchsticks. Cut the lettuce into 1/2" (12 mm) squares. Dice the red onion into 1/4" (6 mm) cubes. Cut the cucumber into 1/2" cubes. Halve the cherry tomatoes. Cube the pork into 1/2" pieces.
- Whisk all the ingredients together well for the dressing.
- Put all the prepared vegetables, pork, and edamame in a large bowl. Toss them with the dressing.