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Gala Salad With Rosemary Mustard Miso Vinaigrette

Gala Salad with Rosemary Mustard Miso Vinaigrette

Ever since I ordered this salad at The Floridian, one of my faves in St. Augustine, Florida, I have been obsessed with it. I at least ate one twice a week all summer and I am still going strong into the fall. I make the more labor intensive components ahead of time (the dressing, sweet potatoes, tofu, chickpeas and quinoa) and then when it is lunchtime, it all comes together in a few minutes. Note that the following is for one HUGE serving. Adjust according to your hunger. Here it goes:

Ingredients- Rosemary Mustard Miso Vinaigrette

  • 3 tablespoons rice vinegar
  • 1 tablespoon light yellow miso paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon water
  • 2 teaspoons agave or liquid sweetener
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced
  • ½ shallot minced
  • ½ teaspoon dried Rosemary, or 1 teaspoon fresh Rosemary
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ½ cup extra virgin olive oil

Process

Place all of the ingredients except the olive oil to a blender or food processor and pulse a few times until mixed. Process on lowest setting and slowly add in the oil until emulsified.

Ingredients- Gala Salad

Process

Get a huge salad bowl and put all of the ingredients in it. Add your vinaigrette and toss. Savor!

Dressing inspired by Tal Ronnen, The Conscious Cook

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