Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.see more from this author
This recipe was completely worth purchasing miso for. My new favorite dressing!
How long will this last in refrigerator?
Easy to make. Simply delicious! It takes your salad up a notch or two, or three, or four…
We love it and use it almost every night. Recipe sounds a little strange, but it’s delicious.
I loved this low fat dressing. I did tweak it a bit, adding a small clove of garlic and cutting out one of the tablespoons of apple cider vinegar. I also used date syrup instead of maple syrup as that is what I had to hand. I have bookmarked the recipe and will definitely use again. Brilliant idea to use apple purée and luckily I had a lovely jar of organic apple purée in my cupboard. The dressing (minus one of the tablespoons of vinegar) was tangy and sweet and I served it over a mixed salad of leaves and vegetables.
A delicious, tangy balsamic!