| MISO DRESSING
| A: OK | AB: OK | B: OK | O: OK
|
- 1/2 cup light miso
| A: HB | AB: HB | B: N | O: N |
| - 1/4 cup lemon juice
| A: HB | AB: HB | B: N | O: N |
| - (or 1/4 cup vinegar if allowed)*
| A: A | AB: A | B: N | O: A |
| - 1/2 cup olive oil
| A: HB | AB: HB | B: HB | O: HB |
| - 1/2 cup water
| A: HB | AB: HB | B: HB | O: HB |
| - 2 teaspoons dry mustard
| A: N | AB: N | B: N | O: N |
| - 1 or 2 tablespoons crushed garlic
| A: HB | AB: N | B: HB | O: N |
| - (or onion)
| A: HB | AB: N | B: N | O: HB |
| | | | | | | | |
Procedure: Put all ingredients in a blender and process until
smooth. (If you don't have a blender, bring the water to a near
boil and mix it with the miso. When that mixture is smooth add
and whisk the other ingredients.) Pour the dressing in a
container and refrigerate it. Bring it to room temp before
serving if it gets too thick in the refrigerator.
* OK for A, AB and O Types if lemon juice is used instead of Vinegar.
Submitted by:
Bonnie Whitesides
bonami@sedona.net
Copyright 2000 All Rights Reserved