A simple, nourishing meal combining complementary salads. Balanced Multi-Salad Plate.
From Cooking Vegan by Vesanto Melina MS, RD and Chef Joseph Forest, Book Publishing Co, page 134
Servings: ~30
Prep Time: 45 minutes
Cook Time: Varies
Ingredients
- Multicolored bean salad
- Potato salad with dill
- Leafy greens with dressing
- Lemon tahini dressing (Recipe Below)
Instructions
- Prepare each salad separately.
- Arrange on a buffet or serving table.
- Serve with dressing on greens.
Allow guests to mix and match.
Lemon Tahini Dressing
Makes 3 cups (24 x 2 Tablespoon servings)
Use this superb dressing on salads, and over steamed broccoli and baked or boiled potatoes! Since tahini is not hydrogenated, oil may rise to its surface during storage; thus you may need to stir it before using. Use gluten-free tamari for a GF dressing.
For 3 cups For 6 cups
1 cup tahini 2 cups
1 cup water 2 cups
1/2 cup lemon juice 1 cup
1/2 cup tamari or soy sauce 1 cup
4 cloves garlic, chopped 8 cloves
1 teaspoon ground cumin (op tional) 2 teaspoons
Pinch cayenne pepper (optional) 1/8 tsp
Toasted sesame oil (to taste)
Place the tahini, water, lemon juice, tamari, garlic, and cayenne (if using) in a blender and process for 30 seconds or until smooth. This dressing will keep for up to 3 weeks, in a covered container and refrigerated.
