Persimmon Grape Udon Salad with Ginger Miso Dressing recipes

Ingredients

• white miso
• 1 tablespoon fresh ginger pulp
• 1 teaspoon fresh minced garlic
• 2 teaspoons sugar
• ¼ teaspoon sea salt
• 3 tablespoons rice vinegar
• 3 tablespoons grape seed oil
• 2 tablespoons sesame oil
• 2 cups cooked and cooled udon noodles (from about 1-ounce dry noodles) - see notes
• 1 head washed and dried, finely chopped Romaine lettuce
• 2 to 3 Cinnamon persimmons, washed, dried and thinly sliced (about 1½ cups cups)
• 2½ cup Christmas Crunch grapes, washed, dried, and sliced in half, lengthwise
• 2 cooked, large chicken breasts, shredded (about 2 cups)
• 4 washed and dried, thinly sliced scallions
• ½ cup dried cranberries
• ½ cup slivered, toasted almonds

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