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Friday, October 29, 2010

Creamy Miso Salad Dressing!

We all know how much I love salads... and what easier thing to experiment with than a new homemade salad dressing? I got this recipe from The Vegan Table (Colleen Patrick-Gourdeau). I really enjoy this recipe, but I am definitely more in favour of the "honey" mustard salad dressing I posted on last week (that's just me, I love any thing sweet like that... this is more creamy... just as the title says!). I think this would go great with a salad of mixed greens, any mixed veggies and a few artichoke hearts (I always have some around, but apparently I was out today!... I think the kind of tanginess of the artichoke hearts would work well with this creaminess). I made a few minor alterations, here you go!

Ally's Creamy Miso Salad Dressing

1/4 cup seasoned rice vinegar (I used 1/8 rice vinegar and 1/8 apple cider vinegar)
2 tbsp sesame or olive oil (I used 1 tbsp toasted sesame oil and 1 tbsp extra virgin olive oil)
2 tbsp white, yellow, or light miso paste
1 tbsp water

Directions: Mix together and enjoy! This dressing will be the most creamiest if blended, but will still be delicious mixed by hand! Store in the refrigerator!

Yields: 1/2 cup (120 mL), or 8 (2-tbsp) servings

Per serving: 40 calories; 4g fat; 1g protein; 2g carbohydrate; 0mg cholesterol; 157 mg sodium

Mmm :)

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