Ingredients
- 1/2 cup low-fat soymilk
- 1/4 cup white miso
- 1/4 cup brown rice vinegar
- 1/4 cup onions, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon coriander powder
Make it step by step
- In a blender or food processor, combine all the dressing ingredients until smooth. Cover and refrigerate at least 4 hours to allow flavors to develop. Serve with your favorite salad greens.
- Yield: 10 servings (portion size 2 tablespoons)
- Per serving of 2 cups salad & 2 tablespoons dressing: 44 calories, 1 gram total fat, 0.1 gram saturated fat, 0 mg cholesterol, 3 grams protein, 7 grams carbohydrates, 304 mg sodium, 20% calories from fat.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.