Miso Cranberry Salad Dressing Recipe
Prep:
1 min
Cook:
4 min
Total:
5 min
Ingredients
Blender
- 1/2 cup raw cranberries, whole
- 1 tablespoon white miso
- 1 tablespoon dijon mustard
- 2 tablespoons coconut sugar
- 1 garlic clove, raw
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1/2 lemon juice
- 4 tablespoons water
Steps
Step 1
Place cranberries in a sealable silicon bag or a glass or BPA free container with a lid. Add 2 tablespoons of water then seal. Place in the microwave to cook for no more than 1 minute.
The cranberries should have exploded and be very soft/mushy.
Step 2
Add all ingredients to a high-powered blender and process until smooth.
Note: Season to taste with lemon, balsamic vinegar, low-sodium soy sauce (or tamari), or sea salt. The dressing will last in the fridge for about two weeks in an airtight container.
Drizzle on your favorite salad, and enjoy!
You can enhance the flavors by considering to add these items:
- ginger
- low sodium soy sauce or tamari
- white or black pepper
- maple instead of coconut sugar