Creamy Miso-Ginger Vinaigrette

Most store bought salad dressings are full of unknown ingredients.  It is easy to make fresh and all natural salad dressing.  This recipe got a huge thumbs up from the hubby.

Adapted from Pamela Salzman

Creamy Miso-Ginger Vinaigrette
You can also use this dressing on top of poached or roasted fish, lightly cooked broccoli or greens with brown rice, and quinoa salads.

2 Tablespoons unpasteurized organic white miso
2 Tablespoons unseasoned rice vinegar
2 teaspoons raw honey
2 Tablespoons water
1 Tablespoon chopped, peeled fresh ginger
1 small clove garlic, peeled
¼ cup unrefined, cold pressed, extra virgin olive oil

8 ounces mixed baby greens
Optional vegetables:  thinly sliced radishes, julienned carrots or sweet bell peppers, sliced avocado, thinly sliced unpeeled Japanese cucumber

1. Puree all vinaigrette ingredients in a blender until smooth.  Taste for salt.
2. Place greens and any vegetables you are using in a serving bowl.  Add enough vinaigrette to coat lightly and gently toss.