Greens With Tangy Miso Dressing

This is a very tasty way to get a healthy dose of greens. From the book "The Healthy Kitchen" (Andrew Weil, MD and Rosie Daley).

• Ready In: 30 mins
• Serves: 4

Ingredients

• SALAD

• 1  cup onion, cut into half moons
• 1  tablespoon  toasted sesame oil
• 1  cup red bell pepper, seeded and cut julienne
• 4  cups kale, stemmed and cut julienne
• 2⁄3 cup water
• 4  cups napa cabbage or 4  cups bok choy, cut julienne
• 1  tablespoon tamari soy sauce

• DRESSING

• 1⁄4 cup white miso
• 2  tablespoons tahini
• 1⁄4 cup lemon juice, freshly squeezed
• 1⁄4 cup water
• 1  tablespoon honey or 1  tablespoon  brown rice syrup
• 2  teaspoons fresh dill weed or 1  teaspoon dried dill
• 1⁄2 teaspoon turmeric

Directions

1. SALAD -----------.
2. In large skillet over medium high heat, saute onions in the sesame oil for 5 minutes.
3. Add pepper, toss and saute for 3 minutes.
4. Add kale and 1/3 cup of water. Cook until liquid has evaporated.
5. Add cabbage, tamari and remaining 1/3 cup of water. Cook until greens are tender, about 5 minutes.
6. DRESSING -----------.
7. Stir miso and tahini together in a bowl.
8. Add lemon juice and water and mix well.
9. Stir in remaining ingredients.
10. ASSEMBLE -----------.
11. Divide salad into 4 servings and spoon 2 tbsp of Tangy Miso Dressing over each.