After discovering what a difference a fun fresh dressing can make, I have been on a quest to try mix things up from the standard vinaigrette. Thankfully, Eating Well, did a whole spread on dressings that gave me some good ideas. I love the hint of asian taste this dressing has and you automatically get an extra veggie on your salad since it includes carrots! Next time I make this, I want to try it with my roasted carrots to give it a little extra punch of flavor.
- 1 cup shredded carrot
- ½ cup olive oil
- ⅓ cup rice vinegar
- 2 tablespoons white miso
- 2 tablespoons chopped onion
- 1 tablespoon chopped fresh ginger
- 1 tablespoon reduced-sodium soy sauce
- Place carrot, oil, vinegar, miso, onion, ginger and soy sauce in a blender or food processor and puree until smooth.