Sweet Potato Vinaigrette

1 c. peeled, diced sweet potatoes
1/4 c. apple cider vinegar
1/4 c. water
1/4 c. orange juice
1/4 c. extra virgin olive oil
1/4 c. white miso
3 cloves minced garlic
1/4 t. black pepper

In a vegetable steamer, steam sweet potatoes for about 15-20 minutes or until soft. Remove from steamer and set aside to cool.

In a blender, combine the sweet potatoes and remaining ingredients and blend until smooth. Transfer to a covered container and refrigerate until ready to use.

Excellent on Mesa Verde Salad or any mixed green salad.

Makes 2-1/2 cups.

From Eco-Cuisine, p. 72.

Red Pepper Miso Dressing

3 red bell peppers
1-1/2 c. mayonnaise
1/4 c. lemon juice
2 T. white miso
1 t. black pepper
1 t. mustard powder
1 clove minced garlic
3/4 t. ginger powder
1/4 t. sea salt

Preheat oven to 325 degrees. Wash, dry, halve, and seed the bell peppers. Rub the skins with olive oil. Place the pepper halves on a baking sheet and roast for 30-40 minutes or until soft and the skins begin to shrivel. Remove from oven and place in a brown paper bag to steam for 10 minutes. When cool, remove the loosened skins.

In a blender, puree the roasted peppers without any added liquid. Remove the puree, measure out 1-1/2 c. and return the measured amount to the blender. Add remaining ingredients and blend until smooth. Transfer to a covered container and refrigerate for 1 hour. Serve cold.

Serve with any mixed green salad.

Makes 3-1/4 c.

Adapted from Eco-Cuisine, p. 73.

Cilantro Lime Vinaigrette

1/4 c. extra virgin olive oil
1/4 c. apple cider vinegar
1/4 c. lime juice
4 t. white miso
1 T. chopped fresh cilantro
2 t. grated lime zest (about 2 limes)
2 cloves minced garlic
1 t. honey
1/2 t. sea salt

In a blender, combine all ingredients and blend until smooth. Pour into a covered container and refrigerate 1 hour. Serve cold or at room temperature.

Serve with Mesa Verde Salad or any mixed green salad.

Makes 1-1/4 c.

From Eco-Cuisine, p. 72.