Spinach Salad with Miso-Sesame Dressing

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We served this salad for Dear Niece's Birthday Party. I was quite surprised at how the different elements worked so nicely together!

The salad consisted of baby spinach, slivers of carrot and bell peppers, and sliced firm tofu. (It has to be firm or extra-firm tofu.)


The key, of course, is the Miso-Sesame Dressing.

To start, the miso. This is the kind we used.


Mix together miso, tahini and rice vinegar. Add just a touch of honey or sugar and some soy sauce to taste. You can add some sesame seeds for crunch, but we didn't have any on hand. The miso itself is already quite salty, but I made the dressing on the salty side especially because it was dressing tofu.

Toss, and that's all there is to it.



I ate just tofu and the dressing together the next day, without worrying about the greens and other vegetables. =)


We're submitting this to No Croutons Required at Lisa's Kitchen. This month's theme is dressing.