Miso-Carrot Dressing

SERVINGS: MAKES 1 1/4 CUPS

•FAST
•HEALTHY
•VEGETARIAN

Use this hearty dressing for the Grilled Tofu Salad or with broiled chicken or fish.

2 small carrots, coarsely chopped
2 small garlic cloves, peeled
One 3/4 -inch piece of fresh ginger
2/3 cup fresh carrot juice
2 tablespoons yellow miso
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1/4 teaspoon sugar
2 teaspoons minced fresh basil
2 teaspoons minced fresh cilantro

In a blender, combine the carrots, garlic, ginger, carrot juice, miso, vinegar, olive oil and sugar and blend until perfectly smooth. Transfer to a jar. Just before serving, stir in the basil and cilantro.

Make Ahead The dressing can be refrigerated for up to 4 days. Notes ONE TABLESPOON: Calories 16 kcal, Protein .3 gm, Soy Protein .2 gm, Carbohydrate 2 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm.

Miso-Carrot Dressing

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