Prep 5 mins
Cook 0 mins
Dressign can be kept in the fridge for up to 3 days. Recipe from Eating Well and placed here for safe keeping. LOVE that magazine!
- 1⁄2 cup lemon juice
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup tahini
- 2 tablespoons honey
- 2 minced garlic cloves
- 1 teaspoon salt
- fresh ground black pepper
- Combine first 5 ingredients by shaking or whisking it together. Add salt/pepper and serve.
3 1/2 stars. DH and I didnt like this much it tasted good but not on the salad. It sat in the fridge a day after which I had to add a little water to thin it out. I used freshly squeezed lemon juice which I strained through a sieve. For the tahini I used is a very good organic one. I used local honey which is more healthy, small garlic cloves out of preference and sea salt. I served it on a cucumber salad garnished with pomegranate seeds. I wont be making this again.