A healthy salad for everyone - even those with special diets - that's perfect for potlucks, picnics, office parties, cookouts, and dinners with friends and family. Vegetarian, vegan option, gluten-free, dairy-free, and nut-free, this herbed white bean picnic salad with lemon dill miso dressing is light and refreshing.
- Note that evoo might solidify in the fridge. It's not at all harmful to the dressing, just let it come up to room temperature before using (or rest the jar in a bowl of very warm water from the tap until it liquifies, then whisk). You can also substitute a neutral oil, such as grapeseed.
- White miso is wonderfully mild and slightly sweet. Before purchasing, check the label for fish ingredients, if you want the salad to be vegetarian. Many misos are made with dashi or bonito (shrimp flakes). Seaweed vegetables are vegetarian. My favorite miso is made by an American company, South River Miso, located in Massachusetts.
- If your dressing seems grainy from the miso, run the dressing through a stick blender, a regular blender, or a bullet blender to smooth out.
- For a vegan option, use maple syrup (not honey), and omit the goat cheese.