Ginger Miso Dressing

I use this for salads, quinoa dishes, and as a drizzle on top of roasted salmon. It will also keep well covered in the fridge, for several weeks.

Ginger Miso Dressing

2 tbsp miso (Available in refrigerated section of many stores.)
2 tbsp olive oil
1 tsp lemon juice (Not essential if you don’t have it)
1 tsp grated ginger
1 tsp honey
1/4 cup water

Toss everything into a blender (or shake vigorously in a jar). It will be a bit runny (use a touch less water if you wish), but if you keep it in the fridge, it will thicken as the oil solidifies. Makes about 1/2 cup.

Foods to dress with it: Quinoa With Adzuki Beans and Avocado

Balsamic and Mustard Dressing
Buttermilk and Dill Dressing

For comments, please go back to the main post.

Comments are closed.