Recipe courtesy of Justine Simmons

Salad with Carrot-Ginger Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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Carrot-Ginger Dressing:



  1. For the dressing: Pulse the carrots in a food processor until finely chopped. Add the ginger and onion and pulse until very finely chopped. Add the vinegar, miso, soy sauce, and 1/4 teaspoon salt; pulse until almost smooth. With the motor running, drizzle in the oil. Add a little water to thin the dressing slightly (about 3 tablespoons). Season with salt. Refrigerate until ready to use; the dressing can be made up to 2 days ahead.
  2. For the salad: Toss the lettuce, cucumbers and cherry tomatoes with just enough dressing to coat. Serve immediately.

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