



One of the things I love best about the winter in Texas is being able to have a salad from my garden. If you are anything like me, you might find cold weather greens a little hard to take with a light salad dressing. That's why I developed this hearty, intense miso tahini dressing. It complements hardcore salad greens really nicely, though it goes well on good old romaine lettuce too.

This dressing also tastes great drizzled over cooked vegetables of any sort, especially greens. I love it with kale or collards.

One of the best things about this dressing is that it's very nutritious. Every single ingredient is good for you. The tahini is a good source of minerals, including calcium. Miso is a fermented soy product that's easy to digest, with tons of good bacteria to boot. Ginger and garlic are both good for boosting your immune system.

1 clove garlic, minced

1 inch piece ginger, minced

1 tablespoon tahini

1 tablespoon miso

2-4 tablespoons water

Mix all of the ingredients together with a fork or a small wisk. Start out with just a bit of water, and keep adding water until you reach your desired consistency. (The amount of water you need depends on how thick your tahini and miso are.)

Variations: Squeeze a bit of lemon juice in this dressing to lighten it up. Or make it a little heavier with a dash of sesame oil.