Miso Dressing
Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 3 tablespoons rice vinegar
- 2 tablespoons miso paste
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/8 teaspoon ground ginger
- 1/3 cup canola oil
