You want to keep this healthy creamy dressing on hand. Makes about 2 cups dressing. Keeps up to 3 weeks refrigerated. Nutrition estimates are for 16 (2 tablespoon) servings.
You want to keep this healthy creamy dressing on hand. Makes about 2 cups dressing. Keeps up to 3 weeks refrigerated. Nutrition estimates are for 16 (2 tablespoon) servings.
Discover a delightful combination of flavors in this roasted broccoli salad with miso sauce. Vegan, easily gluten-free, and ready in just 30 minutes.
A quick and healthy side salad topped with toasted almonds and shaved Parmesan. It comes together in just 20 minutes, so it’s perfect for weeknight family dinners, but it looks classy enough to serve as an appetizer course at a dinner party. Prepare a double portion to serve at a potluck or picnic, or add some grains plus grilled chicken or baked tofu for easy packed lunches all week.
You want to keep this healthy creamy dressing on hand. Makes about 2 cups dressing. Keeps up to 3 weeks refrigerated. Nutrition estimates are for 16 (2 tablespoon) servings.
A salad with robust, refreshing crunch is the best kind of spring tonic. To make it, slice a kaleidoscope of roots, stalks, and bulbs razor-thin and then just add (ice) water. Making a salad with a robust but varied texture started with vegetable selection: Beets and carrots provided dense, meaty crunch while fennel, radishes, and celery added juicy crispness. We sliced the vegetables thin using a mandoline, transferred them to a salad spinner, and then covered them with ice and cold water. During a stint in the refrigerator (2 to 16 hours depending on your schedule) the vegetables absorbed more cold water, which made them especially crunchy and refreshing. After we dried them thoroughly in the salad spinner, we dressed the vegetables with a thick, intense dressing that would stand up to the vegetables' high water content: Miso contributed umami and viscosity, the latter of which was supported by tahini and honey, so the flavors of the dressing lingered on the palate; cider vinegar provided complementary brightness; and garlic, pureed scallion whites, black pepper, and cayenne provided a lasting finish. Bonus: This dressing is suitable for most people with dietary restrictions. The scallion greens, which curl in the ice water, make an attractive garnish.
This Sesame Miso Vinaigrette and Marinade is a full-flavoured vinaigrette made with sesame oil, rice vinegar, white miso and honey. Delicious on salads. It's great on grilled meats and vegetables, too.
FacebookTweetPin When I was at Whole Foods the other day, at I was amazed by the dozens of people cradling ingredients for the big Cleanse. I can’t imagine choosing to drink lemon juice and maple syrup mixed with cayenne pepper even once, let alone for several days straight in order to detoxify my body. Sorry […]
This Sesame Miso Vinaigrette and Marinade is a full-flavoured vinaigrette made with sesame oil, rice vinegar, white miso and honey. Delicious on salads. It's great on grilled meats and vegetables, too.
You want to keep this healthy creamy dressing on hand. Makes about 2 cups dressing. Keeps up to 3 weeks refrigerated. Nutrition estimates are for 16 (2 tablespoon) servings.
This is a deliciously creamy miso dressing. The pop of fresh lime and vinegar, the tangy yogurt, honey, fresh ginger, and funky miso combine into a jar of perfection.
You can make a delicious creamy Japanese Salad dressing in no time at all.
This versatile dressing makes excellent use of pantry staples—the miso delivers umami, while sesame oil lends nuttiness. Use it on green salads, noodles or even as a dip for fresh veggies.
You can make a delicious creamy Japanese Salad dressing in no time at all.
This creamy vinaigrette combines white miso with lime juice and fragrant toasted sesame oil. The recipe mixes up in one bowl in just 5 minutes. It's a tangy, sweet dressing that will add an Asian inspiration to almost any salad.
