Make the salad:
Wash produce and slice cucumbers into half moons.
Peel the orange with a knife and slice the orange into segments.
Combine arugula, cucumber and orange segments in a medium bowl.
In a food processor or blender combine: ginger, mirin, vinegar, orange juice (leftover from the orange segments) and miso paste. Blend until smooth.
Add dressing to the salad and toss to combine well.
Top with sesame seeds and chopped peanuts. Serve with love and enjoy!
*Replace the ginger in brine with ½ tablespoon of fresh ginger root or 2tsp of ground ginger.
*See notes in post on how to segment an orange.
*You can easily replace the fresh orange with canned mandarin oranges.
*Replace mirin with 1 tablespoon rice vinegar + 1 tablespoon sugar (dissolved)
Serving: 1.5Cups | Calories: 128kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 285mg | Potassium: 429mg | Fiber: 4g | Sugar: 14g | Vitamin A: 730IU | Vitamin C: 47mg | Calcium: 89mg | Iron: 1mg