Saturday, November 16, 2019

A Trio Of Oil-Free Daily Dressings For Every Day Salads - TAHINI, MAPLE MUSTARD, & CREAMY LEMON

These super tasty and fabulous trio of dressings are not only great for salads, they can be used as a dip/sauce for fresh, steamed or roasted vegetables and as a dressing for sandwiches. These dressings are quite easy and simple to make. Our family loves to have a couple ready to use in squeeze bottles to squeeze over their daily salads. Simply Delicious!

Tahini and Lemon dressings will stay fresh for 4-5 days as they have fresh ingredients; the Maple Mustard dressing will last a week.

Tahini Dressing:


Add one or all of the optional ingredients for more depth and nuanced taste. I love adding the fresh herbs as they not only make it tasty, but also add to the nutrient density. Adjust the amount of water to make a dressing: more to dress salads and less to make a spread or dip.

Tahini dressing maybe prepared without a blender; place all the ingredients in a widemouth jar with a tight-fitting lid and whisk or shake vigorously. It will take a little effort at first to mix tahini with liquid; a little warm water will make it easier and use a fork to mix together at first.

Macerate the finely minced garlic with a pinch of the salt with the flat side of the knife on a cutting board drawing back and forth; chop the herbs very finely before adding to the dressing jar. A mortar and pestle maybe used to macerate the garlic also. Beat the dressing with a fork or wire whisk. Follow the rest of the directions until the dressing is just the way you want it.

About 3/4 cup


1/4 cup Tahini
1/4 cup Water
2-3 Tbsp fresh Lime or Lemon Juice
1 handful Fresh Parsley/Cilantro, about 1/4 cup
1-2 cloves fresh Garlic
1/2 tsp Kosher Salt
Freshly ground Black Pepper to taste
1-2 pinches Cayenne, or to taste

Optional Ingredients:
Other Herbs
1 Hot Green Chile, Jalapeño or Serrano,/cored for mild spice
1/2 tsp ground Cumin
1/4 tsp ground Fenugreek


Place all the ingredients except the water in the carafe of a blender, and blitz until smooth. Add water as needed and to make a nice smooth pourable creamy sauce. Pour into a clean jar; taste. Adjust the seasonings by adding more of the lime/lemon, salt and pepper, etc. Let rest for 5-10 minutes.

If made ahead, chill in the fridge until time to serve. The sauce thickens a bit upon standing; if the dressing thickens, add water a teaspoon at a time whisking thoroughly to get desired consistency until just right. Taste and adjust seasonings. Pour into a dispenser/jar with cover and chill until needed.


Maple Mustard Dressing:
A very simple and easy dressing that is especially pleasing over roasted vegetables!

About 1/2 cup


2 T Maple Syrup
4 T prepared Dijon-style Mustard
2 T Apple Cider Vinegar/Balsamic Vinegar
2 T Water
Salt & Pepper


Whisk all the ingredients together in a bowl, jar, or process using a blender. Taste and adjust the seasonings. Pour into a dispenser/jar with cover and chill until needed. Serve over your favorite salad.


Spicy Ginger Lemon Dressing:


2 slices fresh Ginger, or to taste
1/4 cup cooked White Beans/Garbanzos OR Cashews/Almonds
1 clove Garlic
1 pinch Cayenne
Salt, to taste
2-3 Tbsp Lemon juice
1 Tsp Lemon Zest, color part only - no white pith
1/4 of a small Apple OR 2 Tbsp Maple or Agave syrup
2 Tbsp Tamari/Soy sauce
2 Tbsp Water


If using the nuts, soak the nuts and red chile in a little warm water for 10-15 minutes. Drain, rinse and place in blender carafe.

Add rest of the ingredients except the water and blitz until smooth. Pour into a jar or dispenser.

Add the water to the blender jar, swirl to gather the dressing clinging to it and add to the dressing. Mix well, taste, and adjust the seasonings as needed. Add more water, a little at a time, to get the right consistency. Taste and adjust the seasonings.

Pour into a dispenser/jar with cover and chill until needed. Use within 4-5 days.


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