Raw Asparagus And Mushroom Salad With Walnuts And Miso Dressing

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Gourmande in the Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 bunch thin asparagus spears (about 1 pound), trimmed and bottom half peeled if stalks aren’t pencil thin

3 oz/ 85g baby portabella (aka cremini) mushrooms, cleaned and patted dry

1 Tablespoon light white or yellow miso, (organic and non-GMO)

1 ½ Tablespoons rice vinegar (unseasoned or you can use apple cider vinegar if you prefer)

½ tsp raw honey

1 Tablespoon mild flavored olive oil (or walnut oil if you prefer)

1 Tablespoon water (or more if necessary to thin dressing)

1/4 cup/ 28g walnuts, lightly toasted

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