Miso is a fermented soy food that contains healthful bacteria like that found in yogurt. I use it to make a tasty dressing for this colorful and crunchy salad which contains four of my ten favorite foods.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
1 1/2 teaspoons Cold Mountain mellow white miso paste
1/2 teaspoon Grey Poupon Dijon mustard
5 teaspoons balsamic vinegar
1 tablespoon Napa Valley organic extra virgin olive oil
1/4 teaspoon black pepper
1/2 small purple cabbage, halved, cored, thinly sliced
8 ounces mixed small heirloom tomatoes, halved or quartered, depending on their size
4 ounces Mann’s stringless sugar snap peas (1/2 bag)
1 ripe mango, diced
1/3 cup Flanigan Farms walnut halves and pieces

DIRECTIONS:
– In a small bowl whisk together miso, mustard and vinegar. Continue whisking and add olive oil and pepper. Whisk until dressing is uniform.
– Place cabbage, tomatoes, sugar snap peas, mango and walnuts in a salad bowl. Toss with dressing and serve.