My friend Lisa is far from being vegan but has always impressed me with her culinary abilities. She know flavors and I enjoyed cooking for her and her husband the other night. She asked me for my Rasberry Salad Dressing recipe so I’m posting it up here for the world or 5 people who might read my blog. You know who you are:). If anyone knows what cookbook I got this from, please let me know so I can give due credit. This is fast, easy, taste devine and one of many ways I enjoy using miso.
1/3 Cup Olive Oil
1/4 CupT of Balsamic Vinegar
2 Tablespoons White Miso
2 Cloves of Garlic, minced
1/2 teaspoon of oregano or Italian seasonings
2 teaspoons rasberry preserves
I’ve only used WHITE miso in this dressing. Mellow yellow might work but I think the dark miso might not go very well with rasberry preserves. Try thinning out the miso with a few drops of warm water and then add rest of ingredients with a hand wisk. TIP: if you put this into a blender it will look brown but still taste wonderful. Mixing by hand gently looks more elegant.