Peanut Butter – Tahini Salad Dressing
I finally found that salad dressing recipe I had been looking for — and yes, it was on a little slip of scratch paper shoved to the back of the shelf where I keep my cook books, just as I thought it would be.
Rejoice! It’s salad season! The lettuce is growing wonderfully in the garden (I break off a few leaves at a time of the ones that aren’t nibbled at, just what I need for that day). The tomatoes are growing nicely and will yield up their sweet fruit before too long. This year I didn’t plant cucumber because, while they were sweet to eat, they were kind of prickly — funny, huh? I went with the eggplant instead. Last year I also planted sweet green peppers, which I also didn’t plant again this year (they had a kick to them that was delicious). But all of these wonderful salad ingredients can be found in abundance (and locally grown) from my supermarket. Only the tomatoes from the supermarket can’t compare to what I grow in the garden, so I continue to grow those at home.
I love summer salads. But you’ve got to have an interesting dressing to keep your taste buds from getting bored. I also have different things which I put into my salad for different flavors — artichoke hearts, marinated mushrooms, or hearts of palm for a non-sweet salad; apples and dried cranberries for a sweet one.
Peanut-Tahini Salad Dressing
- 1/8 cup rice vinegar
- ½ tsp salt
- Dash black pepper
- 2 tsp tahini
- 2 heaping tsp creamy peanut butter
- 1 Tbs sesame seeds
- ¼ cup sesame oil
- ¼-1/2 cup vegetable oil
- 1 small garlic clove (about ½ tsp)
Mix everything in a mini blender for a delicious salad dressing.
With this salad dress, I make a sweet salad with apples and dried cranberries in addition to the regular salad stuff (lettuce, cucumber & green pepper)