Use your browser's "print" button to print out this recipe in a full 8 x 11 sheet format.
Use your browser's "back" button to return

Compliments of Diana Dyer, MS, RD
www.CancerRD.com


Miso Salad Dressing
(from the cookbook, Simply Soy, by Cheryl Sullivan, MA, RD
and Kathy Rhodes, Ph.D., RD)

  • 2 Tbsp. miso
  • 1/3 cup water
  • 1/4 cup canola or olive oil
  • 3 Tbsp. rice vinegar
  • 1 tsp. honey
  • 1/4 tsp. dry mustard
  • 1 Tbsp. fresh tarragon (or 1 tsp. dried tarragon) - or use other fresh herbs of your choice

Directions:

  • Stir miso and water together until smooth.  Add remaining ingredients and whisk (or use blender) together until they are blended. 
  • Serve over salads or vegetables.
  • Asian Dressing:  Replace 1 Tbsp. oil with sesame oil for flavor.  Add 1 Tbsp. soy sauce, 1 clove minced garlic, and 1 tsp. minced fresh ginger.
  • In a blender or food processor, combine all the dressing ingredients until smooth.  Cover and refrigerate at least 4 hours to allow flavors to develop. 
  • Serve with your favorite salad greens.