Diced Vegetable Salad With Tahini Dressing Recipes

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KALE SALAD WITH VEGETABLES AND TAHINI DRESSING



Kale Salad with Vegetables and Tahini Dressing image

Vegan salad with plant-based protein.

Provided by dwieberg

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 9

3 ounces baby kale
3 ounces great Northern beans, drained and rinsed
3 ounces carrots, chopped
4 ounces roasted red cabbage
1 tablespoon tahini
1 tablespoon balsamic vinegar
1 tablespoon water
¼ teaspoon Montana steak seasoning
1 ounce chopped pistachio nuts

Steps:

  • Combine kale, beans, carrots, and cabbage in a large bowl.
  • Whisk together tahini, balsamic vinegar, water, and steak seasoning in a cup until smooth. Drizzle dressing over salad and sprinkle with pistachios.

Nutrition Facts : Calories 235 calories, Carbohydrate 28.1 g, Fat 11.2 g, Fiber 7.5 g, Protein 10.1 g, SaturatedFat 1.5 g, Sodium 250.1 mg, Sugar 6.4 g

TASTEFUL TAHINI SALAD DRESSING



Tasteful Tahini Salad Dressing image

I hate mayo, but I love hummus and tahini. People are always asking for the recipe. The tahini gives it a Middle Eastern feel and the lemon, garlic, and ginger flavors really give it a kick! Easy to make, just needs a blender or a food processor. Experiment by adding a bit more lemon or a bit less garlic, or adding ground mint. Works well on anything, especially on simple salads.

Provided by Matt Sandler

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 16

Number Of Ingredients 9

½ cup tahini (sesame paste)
½ cup olive oil
½ cup water
¼ cup tamari (dark soy sauce)
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons minced fresh ginger root
2 cloves garlic, pressed
black pepper to taste

Steps:

  • Blend the tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper together in a blender until smooth.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 2.3 g, Fat 10.8 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 258.3 mg, Sugar 0.2 g

QUINOA SALAD WITH TAHINI DRESSING



Quinoa Salad With Tahini Dressing image

Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.

Provided by Lille

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 cup quinoa, rinsed and drained
1/2 teaspoon salt, divided
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons warm water
1/4 cup tahini
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon aleppo pepper
2 cups grape tomatoes, halved (can sub cherry tomatoes)
1 cup English cucumber, diced
2/3 cup parsley, chopped
1/3 cup of fresh mint, chopped
3 green onions, thinly sliced

Steps:

  • Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
  • In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
  • Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
  • This recipe can be refrigerated up to 3 days.
  • The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.

LENTIL SALAD WITH TAHINI DRESSING



Lentil salad with tahini dressing image

Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.

Provided by Sara Buenfeld

Categories     Lunch, Supper

Time 35m

Number Of Ingredients 17

2 tbsp cold-pressed rapeseed oil
320g sweet potatoes , cut into cubes
2 large carrots , cut into thin sticks (320g)
2 large courgettes , (375g) cut into chunks
2 medium red onions , halved and sliced
1 tsp cumin seeds
2 tbsp finely chopped ginger
2 tbsp pumpkin seeds
2 x 390g cans green lentils , drained
2 tsp vegetable bouillon powder
1 lemon , zested
good handful of mint , roughly chopped
handful of parsley , roughly chopped
2.5-3 tbsp tahini
1 garlic clove , finely grated
2 x 120g pot bio yogurt
a little smoked paprika , to serve

Steps:

  • Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
  • Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

Nutrition Facts : Calories 460 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.36 milligram of sodium

TAHINI DRESSING



Tahini Dressing image

I like to serve this tahini dressing over a salad of romaine lettuce, baby red potatoes, asparagus and snap peas. It's a healthy and tasty way to start a meal. Don't miss these other

Provided by Taste of Home

Time 5m

Yield 1-1/4 cups.

Number Of Ingredients 8

1/2 cup water
1/2 cup tahini
3 tablespoons lemon juice
4 garlic cloves
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper

Steps:

  • Place all ingredients in a blender; cover and process until blended.

Nutrition Facts : Calories 88 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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