Sushi Roll Edamame Salad With Green Onion-Miso Vinaigrette

• Sushi Roll Edamame Salad
• 3/4 cup dry brown rice, cooked and cooled
• 1 cup shelled frozen edamame, thawed
• 1 tablespoon rice vinegar
• 1 teaspoon agave nectar
• 8 cups romaine lettuce, chopped (or torn)
• 1 small cucumber, cut into matchsticks
• 1 medium size carrot, cut into matchsticks
• 1 cup thinly sliced green onion
• 4 teaspoons sesame seeds (could use mixed white and black)
• 2 sheets nori, chiffonaded
• 1 avocado, chopped
• 1 recipe green onion-miso vinaigrette (recipe below)
• Green Onion-Miso Vinaigrette
• 1/4 cup red miso
• 1/2 - 1 cup roughly chopped green onion (start with 1/2 cup)
• 3 tablespoons rice vinegar
• 2 teaspoons minced ginger
• 1 garlic clove
• 2 teaspoons agave nectar
• 2 teaspoons toasted sesame oil
• 1/2 cup water

1. Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
2. Mix together the edamame, rice vinegar, and agave.
3. Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
4. To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.

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Taken from www.food.com/recipe/sushi-roll-edamame-salad-with-green-onion-miso-vinaigrette-513870 (may not work)