I love this salad dressing. It is adapted from a recipe on the Canadian Living Magazine website. This is one of my ‘go-to’ salad dressings. The salad that I have put it on tonight has roasted sweet potatoes & roasted yellow pepper. lettuce, tomatoes,cucumber & sliced almonds. I like this dressing on a salad with a grain added to it. I use it a lot on quinoa salads … Kale salad would be good… the uses for this is endless I think!! There is a difference from this to a tahini sauce. Tahini sauce does not have vignette which is added in this recipe .
I made only 1 change to the recipe on the website, so my recipe is an inspired recipe that I adapted from the Canadian Living Magazine website!
Here is the recipe
Tahini Salad Dressing
1/4 cup olive oil
3 tbsp red wine vinegar
1 tbsp maple syrup
2 tbsp tahini
salt & pepper to taste
- Put all of the ingredients into a jar & shake!!
The salad I made tonight
Roast 1 peeled sweet potato … I cut it into chunks, drizzled it with oil, wrapped it in foil & baked it until soft. Let cool This can take a long time, so I roasted this early in the day & put it in the fridge….
Roast 1 thinly sliced yellow pepper … put the pepper slices on a lined baking sheet, drizzle with oil & sprinkle some coarse salt on, put into a 400f oven & roast until soft..watch because the time depends on how big you have cut your pepper
6 cups of salad greens
2 cocktail tomatoes, sliced
1 mini cucumber, thinly sliced
sliced almonds, I just sprinkled some on the salad
Pour some of the dressing on the salad & toss! You will have leftover salad dressing. It will keep n the fridge for several days!