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Lemon Miso Dressing

Makes 16 servings    

1 tbs. dry mustard
3 tbs. water, divided
3 tbs. white miso paste
1/2 cup fresh lemon juice
3/4 cup unsweetened apple juice
1/4 cup seasoned rice vinegar
1 1/2 tsp. peeled and minced fresh ginger
2 tsp. minced fresh garlic
1 tsp. grated lemon peel
1 tbs. chopped fresh parsley

In a small bowl, mix dry mustard with 1 tablespoon water until mixture forms a smooth paste.

In a separate bowl, mix miso paste with remaining 2 tablespoons water. Set aside.

In a blender container, combine lemon juice, apple juice and rice vinegar. Add mustard paste and ginger. Blend on low for 10 seconds. Add garlic, lemon peel, parsley and miso paste. Blend high speed for 30 seconds, or until smooth. Pour into a jar.

Cover tightly and refrigerate for up to one week.

Per 2 tablespoon serving:
Calories 20; Carbohydrate 4 g; Trace fat; Cholesterol 0 mg; Trace protein; Sodium 100 mg; Trace fiber

Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).