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My Mom’s dressing is so simple I will just describe it. She would use lime or lemon but one could also use tangerine, tangelo, or orange; squeeze a few drops on your salad of your choice. Sprinkle on salt and black pepper to taste and enjoy!
Citrus Miso Ginger Dressing
I love teaching PCRM Food for Life classes and sharing its fabulous tasty, healthy, chef-proven recipes. One recipe that we teach in the Kickstart Your Health class is an Orange-Miso Dressing, which itself was adapted from Celine Steen’s book, 500 Vegan Recipes. In turn I have adapted the recipe to my tastes.
There are several ingredients of note in this. Ginger is a spice with strong anti-inflammatory and antioxidative properties and which helps with digestion. Miso is a thick fermented paste, typically but not necessarily made with soybeans (I often use a chickpea miso). As a fermented food it promotes good gut health through probiotics and is a reasonable source of manganese and Vitamin K, providing roughly a tenth of the daily recommended intake of each, as well as copper and zinc. However, it is also high in sodium. Black sesame seed is a good source of calcium.
Blend all ingredients – that’s it!
Makes 2/3 cup, enough for about 4 medium salads. It’s thick and I like to dollop it in the center of a salad but it could be made more runny with a bit of water or by squeezing the citrus instead of blending it whole. It can also be great atop vegetables.You can try sweetening it a bit by including a date or a teaspoon of maple syrup.
