This salad is really pretty with the purple from the rainbow chard. It was based on a recipe that is actually for a warm dish, but we turned it into a salad. I think it worked really well. If chard is not your thing, any leafy green would substitute just fine, but without the pop of color. I think asaparagus and/or almonds would also work in this salad instead of green beans and walnuts. I also think having this heavier on the noodles would be good too. Not as healthy, but I love noodles. So many versions to try…..
Recipe based on 101cookbooks.
Ingredients
makes 5 servings
- 2 sleeves of soba noodles, cooked and chilled
- 1 head of rainbow chard, leaves separated, stems chopped
- 2 Tablespoons chives, minced
- 2-3 green onions, chopped
- 1.5 cups of green beans, chopped into 1/2″ segments
- 1/2 cup walnuts, toasted (optional)
Dressing:
- 1/2 cup walnuts, toasted (optional)
- 1/4 cup extra virgin olive oil
- 1 medium clove garlic, peeled
- 2 tablespoons mellow white miso paste
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 2 big pinches salt (or to taste)
- 1/4 cup+ warm water
Cook soba according to package. Approximately 30 seconds before draining the noodles, add the green bean segments to the boiling water. Drain with the noodles and allow to cool.
To make the dressing, use a small food processor or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
Toss vegetables, walnuts, and noodles with the dressing and serve.
