Orange and Tahini Dressing
"The original of this slightly tweaked recipe was found in the 1995 Vegetarian Times Complete Cookbook."
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 2 teaspoons tahini (sesame paste)
- 1 tablespoon fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1⁄2 cup water
- 1 medium orange, peeled, sectioned, seeded
- 1⁄2 teaspoon dry mustard
- 2 teaspoons honey (or to taste)
- 1 dash cayenne pepper (the smallest of dashes!)
- 1 pinch ground cumin
directions
- Place all ingredients in a blender or food processor, & puree until smooth.
- Great over grilled or roasted veggies!
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Reviews
-
The balsamic vinegar flavor was very strong in this, even for a vinegar lover like me. But I wonder if it was due to the fact that my orange was not very juicy. I'll use it tonight on either steamed or roasted veggies. Made for Please Review My Recipe 2012 -
Great combination of flavours. The only downside for me was the water, even though I measured everything else exactly as per the recipe, I had a feeling the water would make it really runny. So I cut the water back by half, but wish I would have left it out all together. With that one change, it would have been a 5 star recipe for me. -
Oh my goodness, this is GOOD! I made a salad with some left over roasted yams, carrots, and onions on top of some baby spinach. The result was a healthy salad that didn't taste "healthy". I'm keeping some of this dressing on hand in the fridge so I can make quick delicious salads for lunch at work. Thanks Sydney Mike! -
Super-quick to make, wonderfully low-fat and absolutely delicious: what more can one ask for? Just loved the citrus blend with the honey and cumin. YUM! :) My only change was to use some freshly ground black pepper in place of the cayenne pepper - the thought of using even the smallest of dashes of cayenne pepper made me nervous (zero tolerance of anything hot!) and, needless to say, I don't even have any on hand anyway! Today I enjoyed this with chicken meatloaf and baby spinach leaves in my take-to-work sandwiches. I intend making this regularly to use on vegetables and salads and in sandwiches. Thank you so much for sharing this super-star recipe, Sydney Mike. Made for PRMR.
Tweaks
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Super-quick to make, wonderfully low-fat and absolutely delicious: what more can one ask for? Just loved the citrus blend with the honey and cumin. YUM! :) My only change was to use some freshly ground black pepper in place of the cayenne pepper - the thought of using even the smallest of dashes of cayenne pepper made me nervous (zero tolerance of anything hot!) and, needless to say, I don't even have any on hand anyway! Today I enjoyed this with chicken meatloaf and baby spinach leaves in my take-to-work sandwiches. I intend making this regularly to use on vegetables and salads and in sandwiches. Thank you so much for sharing this super-star recipe, Sydney Mike. Made for PRMR.
