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Tahini Salad Dressing
Summer greens are hotter and spicier than spring and fall greens. I tend to enjoy them only when they are covered
in a rich, sweet creamy dressing, with cherry tomatoes, feta, sunflower seeds, cucumbers, peppers, shredded carrots, etc.
3 Tbsp. Olive oil
3 Tbsp. Tahini
1 tsp. Tamari (or Soy sauce)
2 Tbsp. Maple Syrup (or honey)
1 clove Garlic, minced
Pinch Cayenne and black pepper
1 Tbsp. Lemon juice
Blend, or whisk, all ingredients. Or, place all ingredients in a jar with lid and shake until
blended. Adjust ingredients for taste. Too oily? Add more tahini. Too salty? Add more lemon juice or syrup. Too sweet? Add more tahini or lemon juice. Too thick? Add more oil.
Kris Larson, April 2008
Tangy Tahini Dressing
Combine all ingredients in a tightly lidded bottle and shake thoroughly. Shake well before each use. Keeps up to 2 weeks, refrigerated.
½ cup extra-virgin or light olive oil
¼ cup sesame tahini
2 to 3 Tbsp. apple cider vinegar
juice of one lemon
2 Tbsp. soy sauce or tamari
1 tsp dried dill
1 tsp dried chives, optional
Kris Larson, April 2008
Basic Vinaigrette
Combine all ingredients in a tightly lidded bottle and shake thoroughly. Shake well before each use. Keeps for up to 2 weeks, refrigerated; bring to room
temperature before using.
½ cup extra-virgin olive oil
¼ to 1/3 cup balsamic or apple cider vinegar
1 Tbsp. honey, maple syrup, or brown rice syrup
1 tsp. Italian or salt-free all-purpose seasoning
(increase the portion of vinegar if you want a more pungent taste)
Kris Larson, April 2008
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