Romaine and Spinach Salad with Miso Tahini Vinaigrette

2 cups brown rice, cooked, room temp

1 head romaine, rough chop

1 cup baby spinach

1/2 med cucumber, half inch dice

3 roma tomatoes, 1/2 inch dice

1/2 small sweet onion, julienne

4 hard boiled eggs, cut in quarters

1/4 cup white miso

1/4 cup tahini

1/4 cup apple cider vinegar

1/4 cup lemon juice

1/4 cup safflower oil

2 tbsp water (or more if thinner dressing is preferred)

  

1. In small mixing bowl, combine miso, tahine, vinegar, lemon juice, oil and water and whisk until smooth (I use a bullet which is easy and quick). You will have a more dressing than you need for this salad, will keep in fridge for 10-12 days to be used for lunches or other meals.

2. In large mixing bowl combine remaining ingredients except for eggs and add preferred amount of dressing. Mix until leaves are fully coated

3. Season with salt and pepper to taste

4. Plate and garnish with boiled eggs

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