Salad dressing

While I don't have my camera, and due to another request for it, I am FINALLY posting my salad dressing recipe. Which is one of the reasons I started this dang food blog. And, the other reason was a loaf of bread I never tried making, so there.

Hilary's Honey Miso dressing:

3-4 tablespoons miso paste. (It is the only obscure ingredient but I can get it at my local grocery store, refrigerated in the hippie section. If you have a choice, get mellow yellow or white, not the red. It has been carried at every health food store I have ever worked at, and it should be available at Asian markets. It lasts FOREVER and it is actually a great condiment/ingredient for other purposes, too, including the obvious bowl of soup. I use it to cook chicken sometimes, and it is delicious.)

Grated ginger, at least a T
diced garlic, at least a T
honey, at least 2 T to taste
flax oil, about a cup (this can be substituted with olive oil or any other oil, but since I make a big batch and keep it in the fridge, I prefer flax oil because it stays liquid when refrigerated, unlike olive oil)
Apple cider vinegar, about 1/2 a cup
Trocomare, which is a herbed salt blend. Can be replaced by salt and pepper
You can add fresh herbs if you are fancy.
Blend and enjoy. I almost always tweak it based on taste testing, add a little more oil if it is too tangy from the vinegar and not creamy enough, add some honey if it is not sweet enough, adding garlic if it is not garlicky enough, etc.

The kids love it. Picky loves it. Everyone who visits loves it. My ex husband used to carry it with him to work for his salads - heh, I hope he misses it.