1/2 cup low-fat soymilk
1/4 cup white miso
1/4 cup brown rice vinegar
1/4 cup onions, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon coriander powder
In a blender or food processor, combine all the dressing ingredients until smooth. Cover and refrigerate at least 4 hours to allow flavors to develop. Serve with your favorite salad greens.
Yield: 10 servings (portion size 2 tablespoons)