Friday, January 4, 2013

Creamy Miso Dressing

I wasn't too excited about the last miso dressing I made for my kale salad, so I came up with a really delicious one the other day. I adapted it from 

1/2 cup Light Silken Tofu (Any silken tofu works)
2 T Rice Vinegar
3 Tablespoons Miso paste
1/4 cup water
1 1/2 t ground ginger
1 1/2 t flaxseed oil (any neutral oil will work)
1 garlic clove, crushed

Blend all ingredients together until smooth. Done :)

For about 2 Tablespoons: 40 calories, 5 g carbs, 1 g fat, 1 g protein

Served this with fresh organic arugula, miso-baked sweet potato, asian baked tofu, cherry tomatoes, cucumber, and avocado. Absolutely delicious!