“I don’t have time to make my own salad dressing!” you say. When you’re feeling brave and motivated by the alarming nutritional data on packaged dressings, try preparing your own. My teenage daughter likes Asian Chicken Salad which we all know is loaded with sugars and sodium, but at least she’s eating salad, I figure. But, I found a more acceptable dressing that takes me minutes to prepare and she loves: Miso Dressing (adapted from The Conscious Cook – the vegan cookbook from Tal Ronnen) I’ve added some suggestions in case you don’t want to purchase all of the ingredients.
2 T miso paste (Whole Foods, Asian food stores – I keep it in my freezer)
3 T rice vinegar (sugar free is available)
1 T agave nectar (honey)
1/4 t sea salt (regular salt)
1/4 t ground pepper
1/2 shallot minced (2 T minced onion)
1 garlic clove (1 t chopped garlic in jar)
1 T dijon mustard
Juice from 1/2 lemon
1 T water
Pulse in food processor to combine. With the motor running, in a slow stream, add 1/2 c. olive oil (canola oil or safflower oil acceptable). You add the oil slowly to emulsify the dressing so the oil won’t separate later.
This dressing is also great served over fish or chicken.
Note: For calorie conscious folks, serve salad dressing on the side and dip your fork in it before each bite. You’ll use much less dressing and get all the flavor straight to your taste buds.
recipe adapted from the conscious cook by your friends at crunchtimefood.com