Mixed Greens with Creamy Miso-Ginger Dressing
Serves: 6
  • Vinaigrette:
  • 2 Tablespoons unpasteurized organic white miso
  • 2 Tablespoons unseasoned rice vinegar
  • 2 teaspoons raw honey
  • 2 Tablespoons water
  • 1 Tablespoon chopped, peeled fresh ginger (use less for a more subtle ginger flavor)
  • 1 small clove garlic, peeled
  • ΒΌ cup unrefined, cold pressed, extra virgin olive oil
  • 8 ounces mixed baby greens
  • Optional vegetables: thinly sliced radishes, julienned carrots or sweet bell peppers, sliced avocado, thinly sliced unpeeled Japanese cucumber
  1. Puree all vinaigrette ingredients in a blender until smooth. Taste for salt.
  2. Place greens and any vegetables you are using in a serving bowl. Add enough vinaigrette to coat lightly and gently toss.
You can also use this dressing on top of poached or roasted fish, lightly cooked broccoli or greens with brown rice, and quinoa salads.

Fresh ginger freezes really well. Peel it first, then tightly wrap it before storing it in the freezer. Allow it sit on your countertop a few minutes before cutting it. It is not a good idea to use a ceramic knife to cut frozen ginger (ask me how I know this.)
Recipe by Pamela Salzman at https://pamelasalzman.com/creamy-miso-ginger-dressing/