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Compliments of Diana Dyer, MS, RD

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


  • 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.