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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 218g Recipe makes 2 cups) |
||
| Calories 748 | ||
| Calories from Fat 658 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 73.2g | 112% | |
| Saturated Fat 10.2g | 50% | |
| Monounsaturated Fat 46.6g | ||
| Polyunsaturated Fat 14.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2426mg | 101% | |
| Potassium 343mg | 9% | |
| Total Carbohydrate 18.1g | 6% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 1.9g | ||
| Protein 10.0g | 20% | |
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Ingredients
- 1/2 cup extra virgin olive oil (preferably cold-pressed, unrefined)
- 1/3 cup nama shoyu (or Bragg's seasoning)
- 1/3 cup lemon juice (fresh squeezed)
- 1/3 cup apple cider vinegar
- 1 garlic clove
- 1/3 cup tahini
Directions
1
Combine first 5 ingredients in blender or food processor until garlic is well blended.2
Add tahini and blend/process on slow speed until mixed through.3
Note: If you pour a good amount of this dressing on your salad, mix it in well, and let it sit for a while, it's an amazing taste/texture sensation. It soaks in to the lettuce really well, makes it tender, and well, you won't know until you try it! :).
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- Course > Salads > Salad dressings
- Course > Condiments, etc. > Sauces > Savory Sauces
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Technique > No Cook
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: ~Rita~
On Aug 23, 2008
This came out thick and very airy. Tart!!! I used braggs but went lite on it. It does cling to the salad! Thanks!!!
From: Sydney Mike
On Aug 5, 2008
There are times when I really do give up on salad dressings, & then along comes a recipe for one like this! Used two ingredients I don't usually have around, but perhaps now I will keep them on hand! Thanks for a VERY NICE TASTING DRESSING & a keeper of a recipe! [Tagged, made & reviewed for a teammate in our raw food group in the Vegetarian/Vegan Recipe Swap]
From: Chef Edlear
On Jul 31, 2008
Excellent! Very easy, very clean flavors, good balance. I used shoyu, will try the Bragg's next time. I first tried this on a very delicate baby green mix, and it was great, next on a sturdier mesclun, and was even happier. Thanks for this one!
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