I was flipping through this month's Bon Appetit magazine and came across a recipe for orange miso dressing. I thought about what I had in my fridge and was excited because I had all the ingredients at home! I made two adaptations to this recipe. First, I used vegetable oil instead of safflower oil. Although I suppose you could use any oil that doesn't have an overpowering flavor. Second, I used a blood orange instead of a regular orange, from the zest to the juice, I went blood. I also added splenda and rice vinegar. In my salad I mixed romaine, dried cherries, carrots, cabbage, mango, cilantro, blood orange segments, tomatoes and cucumbers. Any and all ingredients you desire would work just fine, be creative! Enjoy!
(enough for 1 entree-size salad)
2 tablespoons water
1 1/2 teaspoons white miso paste
1 tablespoon safflower oil
1 1/2 teaspoon grated ginger
1/2 teaspoon orange zest
1 packet splenda
2 teaspoons rice vinegar
3 tablespoons fresh orange juice (Use the orange you just zested!)
salt and pepper, to taste
Combine ingredients in a container or jar with a lid, and shake, shake, shake! Drizzle over your salad and enjoy!