Comments on: Miso Ginger Dressing

By: Lori Yates

Lori Yates — Sat, 30 Dec 2023 20:28:54 +0000

In reply to Athena. I’m so glad to hear that, Athena!

By: Athena

Athena — Tue, 26 Dec 2023 19:02:42 +0000

Such a quick and easy dressing! I made a curried chickpea wrap this afternoon for lunch. The flavor was great but it was pretty dry. I quickly whipped up this dressing in 5 minutes and added some to my wrap. Turned my “meh” lunch into something I really enjoyed!

By: The Hubstown

The Hubstown — Thu, 02 Jun 2022 02:24:09 +0000

This dressing is amazing. Funky, sweet, sour … Everything you want on a salad. It definitely lines up with the Asian kick we have been on lately.

By: Lori Yates

Lori Yates — Mon, 23 May 2022 18:53:49 +0000

In reply to Susan. I would have never thought to pair this with manchego and prosciutto, but that sounds like an amazing combo! I agree, I get tired of creamy dressings, too.

By: Susan

Susan — Sun, 22 May 2022 01:20:02 +0000

In reply to Lori Yates. I made this for lunch a few days ago, for a manchego and prosciutto salad that usually has a mayonnaise and lemon dressing. We both enjoyed it. I did cut the amount of sesame oil in half because my husband doesn't care for the flavor when it's strong. This is a definite keeper recipe, and it goes very nicely with prosciutto and manchego. I get tired of mayonnaise and lemon dressings, and this is a perfect substitute.

By: Lori Yates

Lori Yates — Tue, 17 May 2022 16:11:33 +0000

In reply to Susan. Miso keeps FOREVER! I almost threw mine away because I saw that it had expired in February, but Jeff stopped me just in time - it said Feb 2023. Apparently I don't know what year it is, but at least I have another year to use my miso.

By: Susan

Susan — Mon, 16 May 2022 13:48:05 +0000

This dressing sounds yummy! I already like your other miso dressing, so I’m sure I’ll like this one. I won’t tell you how long my package of miso has been in my fridge – I definitely need to use it more, and am glad it keeps. I was just thinking about using it, and think it might be good on the prosciutto and manchego salad I’m making for lunch this week…