Ginger Miso Dressing with a Green Salad - Food | GI 365GI 365

Ginger Miso Dressing with a Green Salad

Ginger Miso Dressing with a Green Salad | GI 365

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.

Ginger Miso Dressing with a Green Salad | GI 365 Ginger Miso Dressing with a Green Salad | GI 365

First, zest an orange and place a tablespoon of zest into the blender. Next, juice both oranges and add the juice to the blender.

Ginger Miso Dressing with a Green Salad | GI 365 Ginger Miso Dressing with a Green Salad | GI 365

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.

Ginger Miso Dressing with a Green Salad | GI 365 Ginger Miso Dressing with a Green Salad | GI 365

Cut the slices into thin strips, and then cut the strips crosswise into a ‘mince’.

Ginger Miso Dressing with a Green Salad | GI 365

Blend all the dressing ingredients together in the blender until they are well combined.

Ginger Miso Dressing with a Green Salad | GI 365 Ginger Miso Dressing with a Green Salad | GI 365

For the Green Salad:

Remove a few strips of peel from the cucumber and cut off the ends. Cut lengthwise into quarters.

Ginger Miso Dressing with a Green Salad | GI 365 Ginger Miso Dressing with a Green Salad | GI 365

Then, cut the quarters crosswise into thinly sliced triangles.

Ginger Miso Dressing with a Green Salad | GI 365 Ginger Miso Dressing with a Green Salad | GI 365

Remove the core and seeds from the bell pepper: then, cut them into thin strips. Next, cut the strips crosswise into small dice.

Ginger Miso Dressing with a Green Salad | GI 365

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.

Ginger Miso Dressing with a Green Salad | GI 365 Ginger Miso Dressing with a Green Salad | GI 365

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!

Ginger Miso Dressing
 
Prep time
Total time
 
Author:
Serves: 1⅓ cup
Ingredients
  • Dressing:
  • 1 Tablespoon orange zest
  • ½ cup orange juice, (from 2 oranges, freshly squeezed is best)
  • 2 Tablespoons miso
  • 2 Tablespoons ginger, minced
  • 2 cloves garlic, minced
  • 2 Tablespoons soy sauce
  • ½ cup avocado oil, (or olive oil)
  • 1 Teaspoon sea salt
Instructions
  1. Zest the orange and measure out 1 Tablespoon. Juice the oranges and add the juice with the rest of the ingredients to a blender.
  2. Blend on low, increasing to medium speed until dressing is completely emulsified.
  3. The dressing will keep for at least a week in the fridge.
Notes
I used a light colored brown rice miso for this recipe. For a richer miso flavor you can use the dark variety.


This recipe was first posted by GI 365 | Gourmet Innovations. All content is Copyright Protected - ©2013 - 2014 GI 365. All Rights Reserved. This content is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free to contact me with any questions*


Ginger Miso Dressing with a Green Salad
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 large head green leaf lettuce
  • 1 cucumber
  • 1 red bell pepper
  • ½ lb carrots, grated
  • 1 bunch green onions
Instructions
  1. Cut or tear the lettuce into bite sized pieces. Wash, spin dry, and place in a serving bowl.
  2. Peel a few strips from the cucumber. Remove the ends and cut lengthwise into quarters. Then, cut crosswise into thin slices.
  3. Cut the bell pepper in half and remove the seeds. Cut into thin strips, and then across the strips to make a small dice.
  4. Peel and grate the carrots, (I used the food processor).
  5. Thinly slice the green onions and toss together with the rest of the salad ingredients. Serve with your choice of dressing; my favorite is of course, Ginger Miso.


This recipe was first posted by GI 365 | Gourmet Innovations. All content is Copyright Protected - ©2013 - 2014 GI 365. All Rights Reserved. This content is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free to contact me with any questions*


 
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3 Responses to “Ginger Miso Dressing with a Green Salad”

  1. mountain girl heidi July 9, 2013 4:48 pm #

    I’ve been missing your salads lately. Mine are always so…sad… I’ll have to make this. It looks delicious.

    • Kari July 9, 2013 10:38 pm #

      I forgot that you loved Ginger Miso Dressing too! Let me know how it goes.

  2. Mr. Infinity | The World Traveling Law Student July 17, 2013 10:38 am #

    This looks like an amazing salad! Adding the Ginger to it is ingenious. This is the type of lunch that one would do well to take with them to work or law school for lunch.

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