House Salad with Tahini Dressing
The watercress in the dressing adds a slight hint of bitterness to the sweet of the tahini and the salt of the tamari. This dressing can be used on grain dishes, fresh salads, or over steamed veggies.
Ingredients
- Dressing:
- 3/4 cup lightly packed watercress leaves (approximately 1 bunch)
- 1/3 cup roasted tahini (a paste made from ground sesame seeds, popular in Middle Eastern cooking and available in health food stores)
- 1/4 cup fresh lemon juice (approximately 2 lemons)
- 2 green onions, coarsely chopped
- 1 tablespoon tamari (a type of soy sauce, available in Asian markets and health food stores)
- 1 tablespoon water
- 1 garlic clove
- Salad:
- 8 cups mixed baby greens
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced green cabbage
- 1 small cucumber, cut into 1/2-inch cubes
- 1 beet, peeled and shredded
- 2 carrots, peeled and shredded
- Sea salt and freshly ground black pepper, to taste
Preparation
Level: Easy
Servings: 4
Cook Time:
Ready In:
To make the dressing: Blend all the ingredients together in a blender until smooth and creamy. The dressing will keep for 2 days, covered and refrigerated.
To make the salad: Combine the baby greens, cabbages, cucumber, carrots, and beet in a large bowl. The undressed salad will keep for 8 hours, covered and refrigerated.
Just before serving, toss the salad with enough dressing to coat.
Season the salad to taste with salt and pepper. Mound the salad in 4 wide shallow bowls and serve immediately.
