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Nutrition Facts
Serving Size 1 (18g) Recipe makes 10 servings
Calories 38
Calories from Fat 26		(67%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 64mg		2%
Potassium 46mg		1%
Total Carbohydrate 2.7g		0%
	Dietary Fiber 0.7g	2%
	Sugars 0.7g
Protein 1.2g		2%
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Green Goddess Tahini Salad Dressing

Recipe #204506 | 5 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Jan 9, 2007

Here's a recipe for a creamy vegan salad dressing I've been enjoying as a zestier, gluten-free alternative to Annie's Goddess Dressing. If you don't like the bite of raw garlic, try roasting or sauteeing the garlic first.

SERVES 10 (change servings and units)

Ingredients

1/4 cup tahini
1/2 lemon, juice of (use juice of a whole lemon if you prefer)
1 teaspoon honey
1 teaspoon apple cider vinegar
1/2 cup fresh parsley sprig, lightly packed
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 cup warm water
1 garlic clove

Directions

1
Combine all ingredients in blender until smooth. Use at room temperature. Store leftovers in a sealed container in refrigerator.

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Featured Reviews for This Recipe

From: VegSocialWorker

On Jun 23, 2008

Tasty and pretty easy to make. Thanks fr posting.

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From: KelBel

On Feb 24, 2007

This is quick and easy. I made this in my magic bullet and used fresh spinach instead of the parsley (needed to use it up) and a pear infused white balsamic vinegar instead of the cider vinegar. The result is a creamy, bright green dressing. The lemon is fresh and the tahini is nutty and the honey and garlic add a sweet and pungent taste. Very good on top of any combination of fruit, vegetables or protein.

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