What’s the secret to eating more salad by the truck loads? A tasty dressin’ ya’ll! I eat way more beautiful alkalizing greens when I have a nice light dressing to kiss the leafy lettuces with. This dressing is easy to whip up and stores well in the fridge even if you are flying solo in your household. Why buy some shwaggy dressing when you can make your own so easily? Enjoy!Raw Food Recipe: Miso-Lemon Vinnie Yields 1 ½ c
½ c pure water
½ c cold pressed olive oil
3 medium garlic cloves minced fine (thru press)
2 TB mellow light miso
2 TB lemon juice
1/3 tsp pink salt
1/3 tsp course black pepper
1/8 tsp cayenne pepper
Gently blend on low low low or Wisk all ingredients well. Place in glass bottle and store in fridge.
Shake well before serving. Dressing will keep for 7 days.
½ c cold pressed olive oil
3 medium garlic cloves minced fine (thru press)
2 TB mellow light miso
2 TB lemon juice
1/3 tsp pink salt
1/3 tsp course black pepper
1/8 tsp cayenne pepper
Gently blend on low low low or Wisk all ingredients well. Place in glass bottle and store in fridge.
Shake well before serving. Dressing will keep for 7 days.
Kitchen tip: I recommend saving a previously used glass dressing bottle or buying a nifty-decorative bottle from a second hand store to keep your home made dressings in. By keeping your dressing easily accessable and in a inspiring container, you make it fun and easy to enjoy salad and more salad! Yes please!
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