Miso Chopped Salad

I want life to be a little more simple. Especially meals. Simple to make, a little mess, healthy, and tasting good. Is that too much to ask for? I think I got burned-out making meals for a family of seven. Now the kids are raised, on their own, and they can deal with their own picky eaters.

A busy life often pushes mealtime preparations to the moment when everyone is hungry. Too many days, I would find dinner upon us and no plans. I would make that horrible meal of Kraft Macaroni and Cheese — and a side of applesauce. Not too good. But it saved my life many a day.

I love good meals, healthy foods, and yet, I find making them a chore. At least, I don’t have to worry about a fussy four-year old. But, still, I don’t want to spend a lot of time preparing and cleaning up. Food is a necessity – you spend all this time and effort, and then you have to clean it up. And it’s gone. Except for these photos, there’s nothing left.

I guess that’s why I like writing — it’s always there, for many generations, and I don’t have to wash the dishes.

Here’s a meal that fits the bill — Miso Japanese Salad Dressing over fresh salad. I grilled up some potstickers and that’s meal enough for me.

 

Add some potstickers, and you have a simple meal, that’s healthy too. (I get them frozen at Costco.) If possible get the ramen-type Chinese noodles that have no added fat. So that means, not the Top Ramen, but in a pinch I will use that. You can add water chestnuts and mandarin oranges also. But today, this is what I had in the cupboard and fridge.

I used Red Shell Japanese Miso Dressing,

but you can make your own if you wish or if you can’t get this in your grocery store.

Miso Salad Dressing:

1 tablespoon yellow miso
2 tablespoons rice vinegar
1 small garlic clove, minced
2 tablespoons dark sesame oil
2 tablespoons sunflower seed oil
2 tablespoons plain Greek yogurt

Mix in a blender until smooth. Refrigerate. Or use.