Raspberry Miso Dressing on a Summer Salad PT10M https://img3.recipesrun.com/201907/2019/1212/78/5/623171/300x200x90.jpg A lot of what I cook tends to be pretty in your face with strong flavors, spice, and often a cook it all day and like it approach ... not so here. This salad is light, delicate, dare I say - kind of girly? It's also a snap to make. The recipe makes more dressing than you need for this salad (unless you make a giant not so girly salad :-), so you can enjoy it again on something else - maybe a girly piece of baked fish? 2 servings Ingredients: 1/2 cup toasted pistachios - roughly chopped 6 oz. raspberries 1 head butter lettuce (or other delicate green leaf lettuce) 1 tsp. honey 1 tbsp. fresh mint leaves 1/2 cup grape seed oil 1/8 tsp. ground white pepper 1/4 cup white miso 1/2 cup white wine vinegar 6 oz. raspberries
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Raspberry Miso Dressing on a Summer Salad

A lot of what I cook tends to be pretty in your face with strong flavors, spice, and often a cook it all day and like it approach ... not so here. This salad is light, delicate, dare I say - kind of girly? It's also a snap to make. The recipe makes more dressing than you need for this salad (unless you make a giant not so girly salad :-), so you can enjoy it again on something else - maybe a girly piece of baked fish?
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Raspberry Miso Dressing on a Summer Salad
    01 Information
    • Grade easy
    • Serving 2 servings
    • Prep Time 5 Mins
    • Cook Time 5 Mins
    • Total Time 10 Mins
    02 Ingredients
    • For the Salad
      • 1/2 cup toasted pistachios - roughly chopped
      • 6 oz. raspberries
      • 1 head butter lettuce (or other delicate green leaf lettuce)
    • For the Dressing
      • 1 tsp. honey
      • 1 tbsp. fresh mint leaves
      • 1/2 cup grape seed oil
      • 1/8 tsp. ground white pepper
      • 1/4 cup white miso
      • 1/2 cup white wine vinegar
      • 6 oz. raspberries
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    03 Method
    • Step 1
      Bring 6 oz raspberries and vinegar to a simmer in a small saucepan. Turn the heat off and let them sit for a few minutes. When they have cooled, strain the vinegar - mash gently on the solids to get all of the raspberry flavor out, leave the seeds behind.
    • Step 2
      Put all of the dressing ingredients in the blender and mix them. Taste for salt - I didn't add any but you might like it saltier. Chill the dressing.
    • Step 3
      Wash and gently tear the lettuce. Toss it very gently with dressing and half the remaining raspberries. Put the salad in a serving dish and sprinkle the pistachios and the rest of the rapberries on top.
    • Step 4
      Kinda make you want to drink pink champagne doesn't it?
    04 Author
    Lori Lori
    69 Recipes
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