Mellow white miso adds a pleasing savory sweetness to this creamy ginger dressing that partners perfectly with mixed green salads, slaws or grain salads. It is also great spooned over cooked asparagus.

Makes about 1 1/2 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1/2 cup low-fat firm silken tofu (4 ounces)
3 tablespoons rice vinegar
3 tablespoons white (shiro) miso (see Ingredient note)
1/4 cup water
2 tablespoons chopped fresh ginger
2 teaspoons canola oil
1 clove garlic, crushed and peeled

Combine all ingredients in a blender; blend until smooth. Thin with more water, if desired.

NUTRITION INFORMATION: Per tablespoon: 10 calories; 1 g total fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrate; 1 g protein; 0 g fiber; 83 mg sodium; 7 mg potassium.

0 Carbohydrate Servings

TIP: Ingredient Note: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Stir or shake before using.