Misoba Salad

I love creating my own salads and right now with the holidays right around the corner, salads for lunch are a must, especially with all the sweet treats and delicious food that will be going around.  I’ve been able to shed and keep off all but 5 pounds of my pre-pregnancy weight.  YAY me!  I need to work out to shed the other pounds but it’s been a bit hectic at work and home these past few weeks so I haven’t been able to go to the gym.  AHEMEXCUSESAHEM.  HA!  And while they are excuses, I’m not in a complete rush to bounce back to the gym.  While I cringe at my clothes may fit a bit snugger than usual, they fit again (not at the places I’d like to) and I will eventually get the weight off.  Really, I cherish my sleep (which can be a hit or miss depending on Eva’s mood) so I try to catch up on that because when I don’t I feel miserable and could potentially get sick, especially with the weird weather changes going on.  Anyhow, I always find that salads for lunch help me when watching my weight (maintaining or losing).  It can get tiring and boring to eat salads everyday, so I always try to switch up the ingredients.  One day I’ll have a bad salad with fried chicken strips but load up on the veggies, the next day I’ll do something more simple, the next day I’ll add a fun ingredient like pasta.  And sometimes cafes and restaurants are where I find inspiration to try out new salads.  Oh and Trader Joe’s (you know I couldn’t forget about TJ’s)!

About a month ago, I shared a picture on Instagram of my take of Sweet Green’s Misoba salad.  My sister tried out this salad at their DC location and after she told me about how delicious it was, I knew I had to try to recreate it.  I’m hoping to stop by there (we’re planning to go to DC one day to take Eva and perhaps see the National Christmas Tree at the Ellipse) when I go home for the holidays because their salads look delicious.  Anyhow this salad has everything I love about a salad:  greens, noodles, asian flavors, and a spicy kick.  This is my spin so you know I had to add more veggies than the recipe called for because I’m always trying to get those veggies in.  It was quite tasty.  Hope you enjoy it as much as I did!


Note:  Items in bold are ingredients in Sweet Green’s Misoba salad.  Anything not bolded is an addition I made.


Soba Noodles (These can usually be purchased dry at an Asian Market)
BokChoy, Chopped
Spinach or Salad Mix (I just had spinach on hand)
Broccoli Florets
Carrots, Thinly Sliced
Avocados, Chopped
Bell Peppers, Chopped
Green Onions, Chopped
Cilantro, chopped
Sesame Seeds (The original recipe says seed mix, but I’m not quite sure what’s included in that, but am positive Sesame Seeds are included)


Note:  The dressing is labeled as Miso Sesame Vinaigrette, so I came up with something that would hopefully have the same flavors.

1 1/2 Tbsp Miso Paste
1/2 tsp Sesame Oil
1/4 c Warm Water
1/4 c Grapeseed oil (don’t use Extra Virgin Olive Oil or Olive Oil because you don’t want it to overpower the Sesame Oil.  Use a light flavored oil like Grapeseed or Canola)
Juice of 1/2 Lime
1 tsp Sugar
1 tsp Soy Sauce


Toss salad ingredients together in a bowl minus the Sriracha.  In a mason jar, place all the dressing ingredients in and shake until well incorporated.  Pour dressing ingredients over salad bowl.  Top off the salad with as much Sriracha you’d like.

Meatless Mondays

So I don’t have a new meatless recipe to share with you.  Instead I’m going to be lazy and link back to an old post.  Since it’s summer and the farmers market appears to be opening everywhere, I figured I’d link back to an oldie but goodie (and one that I always reference to this time of year).  I’ve been buying tons of seasonal produce lately (in an attempt to be eating healthy for my growing belly).  Asparagus, strawberries, blueberries, raspberries, peaches, plums, cherries, tomatoes, etc.  I would buy these ingredients even if I wasn’t pregnant right now but I’ve also been craving them.  The fruits make such great sweet or savory salads.  Take a look at my post from last summer.  Alone or in a salad they’re refreshing, tasty and good for you.  Enjoy!

Meatless Monday – Fresh Tofu Spring Rolls

I wanted something other than salad again for lunch.  I still wanted something relatively healthy and decided I was going to make myself fresh spring rolls especially after picking these wrappers up while at the Asian market.  Now what to put in them?  Cucumbers and carrots are usually basic ingredients in fresh spring rolls.  I had some tofu laying around, so I fried them and put them in the spring rolls.

You’ve probably seen these spring rolls at your sushi counter at your supermarkets or even at your favorite Vietnamese or Thai restaurants.  These are so easy to make.  Plus you can customize them to your liking.  Some herbs like cilantro or mint or basil, rice noodles, avocados, shrimp, bell peppers, etc.




Fried Tofu
Firm Tofu
Flour or cornstarch
Salt and Pepper
Vegetable Oil

Spring Rolls
Banh Trang Spring Roll Wrapper
Bell Peppers (Red, Yellow, or Orange), thinly sliced
Carrots, julienne
Cucumbers, thinly sliced
Lettuce, chopped
Fried Tofu

Peanut Dipping Sauce (not pictured)
2 Tbsp Rice Vinegar
2 Tsp Soy Sauce
2 Tsp Sugar
2 Tbsp Peanut Butter (chunky is preferred)
1 Tbsp Hot Water
1 Tsp Chili Paste


Fried Tofu

Heat oil in pan.  Cut tofu into strips or cubes.  Dredge the tofu in flour and salt and pepper.  Place the tofu into the pan and fry on each side for 3-5 minutes or until golden brown.

Spring Rolls

Make sure you’re working with a dry clean surface.  Then put warm water into a large bowl.  Place the wrapper in the bowl for 10-30 seconds.  When soft, take it out of the bowl and place on the dry clean surface.  Add the ingredients you’d like inside your spring roll onto the center of the wrapper.  Then wrap like a burrito.  Make as many as you’d like.  Place in the refrigerator until ready to eat.

Peanut Dipping Sauce

Mix all ingredients together and place in the refrigerator until ready to eat.


Healthy and tasty.  I urge you to try it!

Happy Monday!