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 (14 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.
