Time to Cook!

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“.

Carrot-Ginger Dressing

Makes 2 1/2 cups

Ingredients:

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

Directions:

Purée everything together in a powerful blender until absolutely smooth.