Honey-Tahini Salad Dressing

JanuaryBride's Note:

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!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 10

Yield: 1.25 cups

• ½ 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

Directions:

1. Combine first 5 ingredients by shaking or whisking it together. Add salt/pepper and serve.

Reviews

[UmmBinat]

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.