Carrot and Ginger Dressing

1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso (or chickpea miso)
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1/4 cup grapeseed oil
2 tablespoons water

Great on a bed of baby lettuce, red onion and avocado.

pulse the carrot, shallot, and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar, and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user JLJASA20.