The first time I had Ginger Miso Dressing, I was hooked! I knew from the first taste, that I would need to come up with a recipe so I could have it all – the – time. There is a great health food store in Missoula, Montana that makes a really good one, and it’s that flavor that I had in mind when I developed this recipe. I love the sweet-salty flavors combined with the fresh citrus juice. It’s zesty and oh… so addicting.
First, zest an orange and place a tablespoon of zest into the blender. Next, juice both oranges and add the juice to the blender.
To peel ginger, I use the side of a spoon to ‘scrape’ the peel away (a very cheap spoon works the best, because the edges are sharper). Next, thinly slice the ginger into rounds.
Cut the slices into thin strips, and then cut the strips crosswise into a ‘mince’.
Blend all the dressing ingredients together in the blender until they are well combined.
For the Green Salad: Remove a few strips of peel from the cucumber and cut off the ends. Cut lengthwise into quarters.
Then, cut the quarters crosswise into thinly sliced triangles.
Remove the core and seeds from the bell pepper: then, cut them into thin strips. Next, cut the strips crosswise into small dice.
I used a food processor with the grating attachment to grate my carrots. Finally, toss all the vegetables together with the lettuce and green onions in a large serving bowl and serve with Ginger Miso Dressing.
I can’t say enough about how much I like this dressing! You might find yourself eating platefuls of salad – just to eat more dressing! No reviews No reviews
