- 1/2-cup miso (fermented soybean paste)
- 1/3-cup water
- 2 teaspoons grated fresh gingerroot
- 1/3 cup each sugar and lemon juice
- 2 tablespoons vegetable oil**
- 1/2 teaspoon grated lemon peel
Mix miso, water and ginger in blender; strain and reserve liquid.
Blend reserved liquid and remaining ingredients until thoroughly
mixed. Makes about 1-1/2 cups.
Serving suggestion: Serve 2 to 3 tablespoons over mixed greens or
sliced cucumbers.
Nutritional Analysis Per 2 Tablespoons Dressing: Cal. 67, 1.5 g pro.,
3.0 g fat (38% Cal. from fat), 9.4 g carb., 0 mg chol., 0.7 g fiber
and 418 mg sodium.