Turmeric and miso dressing

By Jason Skrobar
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  • 1/2 cup extra virgin olive oil
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/4 cup white miso
  • 1-1/2 tablespoon honey
  • 1 lemon, juiced
  • 1/4 cup rice wine vinegar
  • Salt and pepper to taste


  1. In a large mixing bowl whisk all ingredients together until thick and creamy. Store in a mason jar in the fridge for up to five days. Enjoy on salads, fish or roasted vegetables.

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