Another Tahini Salad Dressing!

White Rose Child's Note:

Nearly all my dressings use tahini! This is one that I've modified from "May All Be Fed" by John Robbins. It's fairly thin, but has a mild lemony taste which is great on a garden salad. Plus I've made it lower-fat. So enjoy! (Serving size is 2 Tbsp.)

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 15

Yield: 1.25 cups

• 1 ½ tablespoons flax seed oil (I use Udo's blend)
• 1 tablespoon canola oil or 1 tablespoon olive oil
• 3 -4 tablespoons tahini
• 1⁄3; cup water
• 3 tablespoons lemon juice (more to taste)
• 1 -2 tablespoon tamari
• 1 tablespoon red onion , finely chopped
• 1 garlic clove , minced
• ½-1 tablespoon maple syrup

Directions:

1. Combine all ingredients in a jar with a tight lid and shake well.
2. Before serving, refrigerate at least 10 minutes, if possible. The dressing will taste good served immediately, but it is a lot thinner at first.
3. Add more tahini, lemon juice, tamari or water if desired.
4. Will keep for 1 week.

Reviews

[Sharon123]

Oh, this was wonderful over greens, carrots and tomatoes! Thanks for another great dressing!

[The Flying Chef]

Wonderful!!! Oh so yummy I really enjoyed this one I made it to go over a warm spinach salad to accompany some fish I had made. It not only paired perfectly but the dressing was really outstanding. We all said loved, loved and loved. This is a definite keeper and I will be looking forward to trying some of your other salad dressings over summer, which are saved to my cookbook. Thanks for a great post