Wednesday, September 24, 2008

Crunchy Veg Salad with Lemon-Tahini Dressing

This was seriously yummy. Very filling. My kids, well. For example, Abbie put one bite in her mouth and said, "Ew!" and then wouldn't touch it. She didn't care for the dressing. But liked the salad without the dressing. Apparently, she's not a fan of Tahini. But I am. And I loved the dressing.

The only thing I might do differently next time is to omit the parsley from the salad. I wasn't real fond of it, here.

Crunchy Veg Salad with Lemon-Tahini Dressing
from Food Blogga

1 large head romaine lettuce, sliced crosswise
1 large carrot, sliced on the diagonal
2 celery stalks, sliced on the diagonal
1 red bell pepper, chopped
1 medium apple of your choice, chopped
1/2 cup jicama, chopped (omitted, couldn't find)
1/2 cucumber, seeds removed, and sliced into half moons
3/4 cup canned chickpeas, drained and rinsed
1/4 cup raisins
3 tablespoons toasted shredded unsweetened coconut
3 tablespoons toasted chopped almonds
1/4 cup fresh parsley, finely chopped

Lemon-Tahini Dressing:
1/2 cup plain yogurt (I added a bit more)
1/4 cup tahini paste
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon cayenne pepper
several shakes of salt
2-4 tablespoons water, or as much as needed

In a large bowl, add all of the salad ingredients.

In a small bowl, whisk together all dressing ingredients (except water). Slowly add water one tablespoon at a time, until you reach the desired consistency. Taste and adjust seasonings as necessary. Pour dressing over salad and toss until well coated. Garnish with additional parsley, coconut, and/or almonds, if desired.

Feel free to add some grilled chicken, turkey, or tofu for added protein.

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