Carrot & Sugar Snap Salad with Miso-Maple Dressing

In a blender or mixing bowl, combine apple cider vinegar, miso, maple syrup and ginger. Turn on the blender or begin mixing ingredients with a whisk and add sesame oil in a steady stream.

You can add 2 to 4 Tbsp water if a thinner consistency is desired.

Combine lettuce, sugar snap peas and carrots into a large bowl and drizzle some of the dressing over salad and toss to coat; the remainder can be stored in the fridge for up to 1 month.

Finish salad with freshly ground pepper and any desired additions.