Raspberry Miso Dressing On A Summer Salad Recipe

Name: Raspberry Miso Dressing On A Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 6 ounces raspberries; 1/2 cup white wine vinegar; 1/4 cup white miso; 1/8 teaspoon ground white pepper; 1/2 cup grape seed oil; 1 tablespoon fresh mint leaves; 1 teaspoon honey; Salad; 1 head butter lettuce (or other delicate green leaf lettuce); 6 ounces raspberries; 1/2 cup toasted pistachios - roughly chopped

Servings: persons

Dressing
6 ounces raspberries
1/2 cup white wine vinegar
1/4 cup white miso
1/8 teaspoon ground white pepper
1/2 cup grape seed oil
1 tablespoon fresh mint leaves
1 teaspoon honey
Salad
1 head butter lettuce (or other delicate green leaf lettuce)
6 ounces raspberries
1/2 cup toasted pistachios - roughly chopped

1
Bring 6 oz raspberries and vinegar to a simmer in a small saucepan. Turn the heat off and let them sit for a few minutes. When they have cooled, strain the vinegar - mash gently on the solids to get all of the raspberry flavor out, leave the seeds behind. Put all of the dressing ingredients in the blender and mix them. Taste for salt - I didn't add any but you might like it saltier. Chill the dressing.
2
Wash and gently tear the lettuce. Toss it very gently with dressing and half the remaining raspberries. Put the salad in a serving dish and sprinkle the pistachios and the rest of the rapberries on top.
3
Kinda make you want to drink pink champagne doesn't it?

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Dressing, 6 ounces raspberries, 1/2 cup white wine vinegar, 1/4 cup white miso, and more.

Yes, Raspberry Miso Dressing On A Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Raspberry Miso Dressing On A Summer Salad

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