Raspberry Miso Vinaigrette

Photo by: aargersi
290

by aargersi

about 1 year ago

This is a light, summery dressing - perfect for an afternoon where what you really want is a salad and a glass of rose by the pool ...

Serves a batch of dressing

  • 6 ounces raspberries
  • 1/2 cup white wine vinegar
  • 1/4 cup white miso
  • 1/2 cup grapeseed oil
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon honey
  1. Bring 6 oz raspberries and vinegar to a simmer in a small saucepan. Turn the heat off and let them sit for a few minutes. When they have cooled, strain the vinegar - mash gently on the solids to get all of the raspberry flavor out, leave the seeds behind. Put all of the dressing ingredients in the blender and mix them. Taste for salt - I didn't add any but you might like it saltier. Chill the dressing.
  2. Dress a light salad. Pour some cold wine. Relax.
Edamam

Nutrition Info:

PER SERVING:

  • 618 calories
  • 57g total fat
  • 6g saturated fat
  • 0mg cholesterol
  • 1285mg sodium
  • 23g carbohydrate (8g dietary fiber, 9g sugar)
  • 5g protein
1 Comments Add a Comment

You can post comments here after you log in.