First off, I can’t even describe how sorry I am for everyone affected by the horrible shooting yesterday….
I hope that all of those poor families can find the strength to recover:(
Today I have a dressing recipe for all of you, because everyone knows the key to a great salad is a great dressing!
And as much as I love olive oil and vinegar, my favorite dressings are the thick and creamy ones, which transform a bowl of veggies into something amazing. I was inspired to make this Carrot Ginger blend by Trader Joe’s Super Spinach Salad, which I may or may not buy just for the Carrot Miso dressing;) This recipe is super easy and stays good for about 3 days to perfectly top off salads, marinate tempeh or tofu, or just use as a tangy dip.
Carrot Ginger Dressing
2 carrots, cut into rough pieces
1/4 cup sesame oil
1/8 cup rice vinger
(other oils and vinegars will work as well)
1 small 1 inch piece ginger
a pinch of salt or Bragg’s, to taste
water as needed
Combine all ingredients into blender or food processor and process until smooth, adding a bit of water if necessary. Keep in a jar or covered in a small bowl, and enjoy!:)
I love marinating tempeh, tofu, and chicken in this dressing before baking, too:
Hope you get to make this- it’s so flavorful and versatile and can be used for all three meals! But really, I think I could just eat it with a spoon;)