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Ingredients: 1/4 Cup(s) Tahini (Sesame Seed Paste) -squeezed 1/2 Cup(s) Water, or more 1 Garlic Clove, crushed 1 Tablespoon(s) Lemon Juice, freshly Directions: Mix all ingredients. The mixture should be the consistency of a creamy salad dressing. Add more water, if necessary. Use as a sauce for a falafel sandwich. Comments: Yield: 12 servings, 3/4 cup One Serving = 1 tablespoon Calories: 31 Protein: 1 g Fat: 3 g Carbohydrate: 1 g Fiber: 0.4 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 30 mg Exchange: 1 Fat
Check some related videos Similar recipes: French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy. variations add one to three of the following options to the basic dressing. 1 teaspoon mayonnaise 1/2 Tablesoon minced shallots 1 Lettuce and fruit salad with poppy seed dressing Combine mandarin oranges, grapefruit sections, and lettuce in a large salad bowl; toss lightly. Serve with Poppy Seed Dressing. Poppy Seed Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add 3/4 cup v New england potato salad with sour cream dressing Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps vinegar and salt. Fold eggs into sour cream, add reamining vinegar, pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish Waldorf salad dressing Place the yogurt in a small bowl. Add the whipped topping and gently fold in. Then gently fold in the lemon peel and nutmeg. "thyme and thyme again" dressing Place all ingredients in a jar, seal tightly, and shake vigorously for 10 seconds. Use immediately or refrigerate. Shake again before serving. If kept refrigerated, the vinaigrette should keep for up to two weeks. Makes 1 cup Creamy italian dressing Mix all ingredients together and refrigerate. Shake well before using. Japanese salad dressing Mix ingredients well and chill. All-purpose salad dressing In a small bowl whisk together wine, vinegar, and mustard until blended. Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley, and garlic. Use for a dressing on mixed greens. French tomato dressing Blend all ingredients except oil & lemon juice till smooth. Keeping the blender running, slowly pour in the oil. Stir in the lemon juice. Chill. Primavera salad with warm dressing Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain. In large pot of boiling water, blanch snow peas for 1 minute. Chill in ice bath until cold. Blanch carrots, then Balsamic dressing Combine all ingredients in a jar. Close tightly, and shake vigorously. Source: Southern Living, November, 1995 Recipe By : From: Apoe@unicom.Net (Art Poe) Date: 20 Jan 1996 08:14:58 -0700 Sweet and sour dressing Mix all ingredients in a blender. Contributor: California pizza kitchen Southern cornbread dressing DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour i Mustard dressing Combine all ingredients using a hand blender. Raspberry salad dressing Add: raspberries champagne vinegar and sugar Blend: In blender or hand held blender cup Add; olive oil Whirl until smooth Danish blue cheese dressing Combine ingredients in order given, blending well after each addition. Cover and chill at least 2 hours before serving. Stir before using. Old bay dressing A simple dressing Beat all ingredients together with a rotary beater or wire beater. Or you can put it in a jar, cover and shake well. this is a fine dressing to use on lettuce and fresh tomatoes. Many of the recipes in this collection did not contain amounts or o Thousand island dressing Combine egg, catsup, tomato puree, mayonnaise, relish, olives, chives, pimiento, salt, pepper, mustard and MSG and beat. Gradually beat in buttermilk until desired consistency is reached. Makes about 4 1/2 cups Dill dressing Combine all ingredients; cover and chill. Per Tb.: 8 calories, 1g carb., .7g protein, 0mg chol., .1g/12% fat. Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw Dressing #1 Stir dressing 2 or 3 times so it won't stick around edges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Recipe by: Janis Alling Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing. Herbed yogurt dressing In a small serving bowl mix together all the ingredients. If you wish to omit the cayenne pepper try replacing it with a few grinds of fresh black pepper. Refrigerate for at least 2 hours so the flavors can come together. Serve as a dipping sauce for fr Low-calorie cooked dressing Combine dry ingredents in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well. Cook over simmering water, stirring constantly until thick and smooth. Remove from he Falafel Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well. Run through grinder once more. Mix again. Cov Buttermilk mustard dressing Blend all ingedients together and chill before serving. Makes about 3/4 cup. 12 servings Food Exchange per serving: FREE; CHO: 0mg; CAR: 1g; PRO: 0g; SOD: 0g; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you an Southern dressing Put your egg bread in large mixing bowl. Break your 1/2 slice of bread in small pieces. add eggs, butter, stock, onions and celery. Add some salt and pepper to taste. I always use a potato masher to get it mixed well. I always put enough stock to make Kartoffelsalat m/biermarinade(potato salad/beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add must Haricot verts with goat cheese and warm bacon dressing Cook beans in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be made 1 day ahead. Wrap in paper towels, enclose in plastic bag, and chill. bring to room temp before Southern egg bread for dressing Scald the cornmeal with boiling water. Cool. Blend eggs, buttermilk, shortening and baking powder. when cornmeal is cool add milk mixture and thoroughly blend. Pour in a well greased pan and bake 25 minutes in moderately hot oven. Recipe by: Mary Mc Rockmelon salad with orange dressing Peel the rockmelon, remove seeds and slice into wedges. Combine with avocado, onion and cashews. Combine all the dressing ingredients in a jar and shake well. Pour over salad and serve. "Sunday Mail", Adelaide, South Australia, 23 Feb 1997 Asparagus with tofu dressing ~Boil or lightly steam asparagus for 3 of 4 minutes (or just until the colour brightens). Plunge immediately in cold water to stop cooking process and ddrain. ~blend all other ingredients together, adding a little water if necessary, and serve with aspara Mom's oil & vinegar dressing Put in jar and shake until sugar dissolves. From: Evelyn Studer Brown derby old-fashioned french dressing Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1-1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar. Iceberg salad with ginger dressing To prepare dressing: Combine the first 12 ingredients in a blender, and process until smooth. To prepare salad: Combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat. Contributor: Cooking Light July Sesame salad dressing Enjoyable on a garden salad. Hummus bi tahini Put the chick-peas in a bowl with plenty of cold water and leave to soak overnight. Drain the chick-peas and cover with fresh water in a saucepan. Bring to a boil and boil rapidly for 10 minutes. Reduce the heat and simmer gently for about 1 hour un Mediterranean salad dressing mash the minced garlic with the salt with the side of your knife to form a paste. whisk the mustard and vinegar and garlic until blended. add the olive oil, herbs and pepper and whisk until smooth and creamy. this is great on a fresh vegetable salad. add Creamy garlic dressing Place all ingredients in a blender and process until smooth. Chill before serving. Food Exchange per serving: FREE; CAL: 11; CHO: 0mg; CAR: 2g; SOD: 50mg; FAT: 0g; Makes about 3/4 cup; 12 servings (1-tb each) Source: Light & Easy Diabetes Wild rice dressing Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. Stir mushrooms, Side dish dressing Saute the celery and onions in 2 sticks butter. Drain juice off mushrooms and mix with 1 tablespoon flour. Slice waterchestnuts, mix dressing mix according to directions on back of package using 2 cups dressing. Line bottom of casserole dish with half Onion poppy seed vinagrette dressing. mix sugar, onion juice, mustard, salt, and vinegar. mix well using your bender. gradually pour oil into blender. add poppy seeds. refrigerate. Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high. Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place Berry sausage dressing In a saucepan, combine cranberries, orange juice and sugar. bring to a boil for 5 minutes. Cool. Break sausage into small pieces over stuffing mix in a large bowl and sprinkle with baking powder. add celery, onion and egg beaten with water. Toss gent Rice, apple and raisin dressing Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ra Apple wedges with poppy-seed dressing For dressing, in a small bowl combine the orange juice, salad oil, honey, poppy seed, and salt. Stir together till well blended. Cover and chili till serving time. Core apple and cut into wedges. Place on 2 individual lettuce-lined salad pl Spinach salad dressing whisk verything thoroughly until blended and emulsified. Slow-cooker sage dressing Spray walls of slow-cooker. Combine remaining ingredients and pour into slow cooker. Cover and cook on high setting for one hour, stir well; cook on low 2-3 hours. 116 cal per serving. Anchovy yogurt dressing Excellent dressing for vegetables, pasta, fish, or salads. Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. Tahini ginger salad dressing Blend all these ingredients well. Variations can be made by omitting the ginger and adding more lemon juice to make Tahini-Lemon Dressing or 2 teaspoons crushed mint leaves for Tahini-Mint Dressing. Makes 2 cups.