Three Salad Meal

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

1. Prepare each salad separately.
2. Arrange on a buffet or serving table.
3. 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.