Galeos Salad Dressing

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Galeos Salad Dressing

Galeos Salad Dressing manufactures miso salad dressings in Costa Mesa, California. We start with miso, a fermented soybean paste, to create a richer taste.

Our natural dressing are MSG-, GMO-, and gluten-free, ensuring the highest quality organic dressing available. Each certified-organic dressing makes an excellent marinade, dip, or dressing for fish, chicken, meat, veggies, and much more. We then add generous quantities of the finest ingredients, including toasted sesame seeds, rich honey, rice vingegar, sesame oil, poppy seeds, and much more to cr

eate layers of flavor. Our varieties include Miso Southwest, with a hint of sriracha peppers, Miso Caesar, Miso Dijonaise, and Miso Ginger Wasabi. Keep an eye out for our next flavor, Miso Garden Ranch! Our dressings are available to be shipped to customers nationwide.

09/03/2026

Pass the salad. Pass the Galeos. Stay a little longer.

Some of the best meals are the ones shared with good people and plenty of flavor.

09/01/2026

Salad should never be the boring part of the meal.

The right dressing changes everything.

Which Galeos flavor is your go-to?

08/30/2026

One pan. Big flavor. Easy cleanup. 🍗🥦🥕

This Miso Dijonnaise Chicken & Veggie Sheet Pan Dinner brings together juicy chicken, roasted baby potatoes, broccoli, carrots, bell pepper, and red onion with the savory miso and tangy Dijon flavor of Galeos Miso Dijonnaise Dressing.

You’ll need:
4 chicken breasts
½ cup Galeos Miso Dijonnaise Dressing
1 lb baby potatoes
2 cups broccoli
2 carrots
1 red bell pepper
1 red onion
2 tbsp olive oil
1 tsp garlic powder
½ tsp black pepper
½ tsp paprika
Fresh parsley

Make it:

Marinate the chicken in ¼ cup Galeos Miso Dijonnaise for 20–30 minutes.

Toss the vegetables with olive oil and seasonings, then arrange them around the chicken on a lined sheet pan.

Brush the chicken with the remaining dressing and roast at 425°F for 28–35 minutes, until the chicken reaches 165°F and the vegetables are tender and caramelized.

Finish with parsley and another drizzle of Miso Dijonnaise if you like.

Prep: 20 minutes
Cook: 35 minutes
Serves: 4

Save this one for an easy weeknight dinner.

08/27/2026

Four flavors. Four completely different moods.

From creamy and classic to bold with a little kick, Galeos gives you a dressing for whatever you’re making next.

Miso Caesar. Miso Dijonnaise. Miso Sesame Chia. Miso Ginger-Wasabi.

Which one are you reaching for first?

08/25/2026

Bold, bright, and anything but boring. 🌿

Galeos Miso Ginger-Wasabi combines wasabi heat, fresh ginger zing, Koji Miso, rice vinegar, and toasted sesame seeds for a flavor that hits all the right notes.

Drizzle it. Marinate with it. Add it wherever your meal needs a little wake-up call.

08/23/2026

Carrot Tomato Miso Gratin for Two 🥕🍅

A cozy dinner for two with layers of carrots, tomatoes, bell pepper, creamy pink cashew sauce, Miso Sesame Chia Dressing, and a golden cheesy top.

Prep: 20 minutes, plus nut soaking
Cook: 45–50 minutes
Serves: 2

Ingredients

▪️ 1 cup raw cashews, soaked and rinsed
▪️ 1½ cups vegetable broth or water
▪️ 1 cup tomato passata or finely chopped tomatoes
▪️ 2 medium carrots
▪️ 2 ham slices, or ½ cup diced tofu or canned chickpeas
▪️ 2 medium tomatoes
▪️1 small bell pepper
▪️1–1½ tbsp Galeos Miso Sesame Chia Dressing
▪️3 tsp olive oil
▪️ 1 cup grated mozzarella
▪️ ¼ cup grated Parmesan

Spice Mix

▪️ 1 tbsp smoked paprika
▪️ ½ tsp onion powder
▪️ ¼ tsp garlic powder
▪️ ¼ tsp white pepper
▪️ 1 tbsp fresh thyme

Pink Nut Cream

▪️ 1 cup soaked raw cashews
▪️ 1 cup vegetable broth
▪️ ½ cup tomato passata

Directions

1. Thinly slice the carrots and tomatoes. Cut the bell pepper into bite-sized pieces.
2. Heat 1 tsp olive oil and sauté the carrots and bell pepper for 5 minutes.
3. Cut the ham into small ribbons.
4. Combine the spices, then toss with the sautéed vegetables.
5. Blend the soaked cashews with vegetable broth for about 2 minutes until completely smooth.
6. Whisk in the tomato passata and Galeos Miso Sesame Chia Dressing to create the creamy pink sauce.
7. Grease a small 20 × 15 cm baking dish with the remaining oil. Spread about ¼ of the sauce over the base.
8. Layer carrot, pepper, and tomato vertically in rows, adding ham ribbons between the vegetables.
9. Pour the remaining sauce over the vegetables until it reaches about two-thirds of the way up the dish.
10. Cover with foil and bake at 375°F for 30–35 minutes.
11. Remove the foil and add mozzarella between the rows.
12. Sprinkle with Parmesan and extra thyme.
13. Bake uncovered for another 10–15 minutes, until melted and golden.

Cozy, creamy, and made for sharing with exactly one other person.

08/21/2026

Fresh, crisp, and packed with flavor.

These shrimp lettuce cups bring together juicy shrimp, crunchy vegetables, creamy avocado, and a generous drizzle of Galeos Miso Ginger-Wasabi Dressing.

Light enough for lunch. Flavorful enough to make you want another.

08/16/2026

Crispy fish tacos, fresh slaw, avocado, pico de gallo, and a creamy Galeos Miso Dijonnaise drizzle.

The kind of Sunday meal that feels special without making things complicated.

Fresh, crunchy, creamy, and made for one more taco.

08/13/2026

Miso Caesar Roasted Cauliflower Flatbread 🍕

Make pizza night a little more special with roasted cauliflower, melted mozzarella, Parmesan, fresh arugula, and Galeos Miso Caesar Dressing.

The dressing doubles as the sauce and finishing drizzle, bringing rich, savory flavor to every bite.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Difficulty: Easy

Ingredients

2 store-bought naan breads or flatbreads
2½ cups cauliflower florets
2 tbsp olive oil
½ tsp garlic powder
¼ tsp black pepper
½ tsp Italian seasoning
⅓ cup Galeos Miso Caesar Dressing
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 cup fresh baby arugula
1 tbsp chopped fresh parsley
Red pepper flakes, optional

How to Make It

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, garlic powder, black pepper, and Italian seasoning. Roast for 18 to 20 minutes until tender and lightly golden.
3. Place flatbreads on a baking tray. Spread Galeos Miso Caesar Dressing evenly over each, leaving a small border.
4. Add mozzarella, roasted cauliflower, and Parmesan.
5. Bake for 8 to 10 minutes until the cheese is melted and the edges are crisp.
6. Top with fresh arugula and parsley. Finish with an extra drizzle of Galeos Miso Caesar Dressing and red pepper flakes, if desired.
7. Slice into wedges and serve with a simple green salad or tomato soup.

Save this one for your next pizza night!

Address

729 W 16th Street
Costa Mesa, CA
92627

Website

http://www.galeoscafe.com/

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