Mixed Greens with Carrot-Ginger Dressing
I am obsessed with this salad dressing. My whole family is. Once you get all of the ingredients, it’s not hard to make and it keeps in the fridge for a week. We love it on top of mixed greens and my boys love it as a dipping sauce for raw veggies (peppers, carrots, cherry tomatoes, cucumber, avocados). I’ve even tossed it into some leftover quinoa. It’s good on everything! This was the first recipe I tried from Gwyneth’s cookbook “It’s All Good” and I’ve been hooked ever since. Enjoy!
Recipe from Gwyneth Paltrow’s cookbook “It’s All Good“.
Makes 2 1/2 cups
2 carrots, peeled and roughly chopped
2 shallots, peeled and roughly chopped
1/4 cup roughly chopped fresh ginger
2 tablespoons sweet white miso paste
1/4 cup rice vinegar
2 tablespoons light raw honey or xylitol (I just used regular honey)
2 tablespoons toasted sesame oil
1/2 cup grapeseed oil
1/4 cup water
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
Purée everything together in a powerful blender until absolutely smooth.
One Response to “Mixed Greens with Carrot-Ginger Dressing”
I’m so happy to see this recipe here! You made this for my family and I’ve never seen my 3-year-old eat so many raw veggies. Thank you!