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Creamy Tahini Salad Dressing

What you need: 

2 tablespoons apple cider vinegar
2 tablespoons tahini
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
black pepper, to taste

What you do: 

Combine all ingredients by blending with a fork. Don't be shy with the pepper.
Source of recipe: Unemployment.

Preparation Time: 
3 minutes
Cooking Time: 
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

This is delicious! I used raspberry vinegar instead of apple cider. I put the first batch I made into an empty salad dressing bottle, but it was too thick to pour, so I had to rinse it out and start over. Now I know to keep it in a bowl.

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I make something pretty much exactly the same all the time.
It's really good in chickpea salads.

I don't add the olive oil, though, as I find tahini oily enough.

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eating it now.
i did have to thin it out a bit w/ a little soymilk. I also dripped in a tiny bit more oil.
Its a keeper!  Never would have thought of this!

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ha, love the source of recipe....maybe write a cookbook....

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