My wife loves ranch dressing. It is her go-to dressing for any type of salad. Problem with ranch is fat. When you dump a bunch of fat onto your greens it sort of kind of defeats the purpose. My goal is to find a salad dressing that she likes that isn’t as fatty but still will satisfy the taste buds. As of yesterday mission accomplished! When I bought some Tahini to make hummus last week I wanted to come up with other ways to use it. Salad dressing was one of the first things to come to mind. So I was excited to give it a try yesterday. I did some research online to see what other people are putting in their Tahini salad dressings. I found ingredients like apple cider vinegar, lemon juice, garlic, olive oil, soy sauce, smoked paprika (might try that one sometime), sugar (no thanks), and parsley. I picked some of the ingredients I wanted to use and head striahgt to my food processor.
My first decision was to pick what vinegar to use. I decided on a rine wine vinegar. It has a mild flavor that would add a kick without over powering the flavor. Next I chose soy sauce. I thought it complemented the other “Asian” ingredients well and it would be my source of salt. A single clove of garlic would provide a pleasant heat. I felt the dressing would need some sweetness but not in the form of sugar. A more natural option of honey would be an ideal choice. It would need some lemon juice to keep the flavors and color bright and lastly a trip to my herb garden for some fresh parsley would be the finishing touch. I took it all for a spin in the food processor and the dressing came out perfect tasting the first time, which I was thrilled about. I just needed to add a bit of water to thin it out and make it pourable.
My wife absolutely loved the dressing. Let me let her described what she thought: “This dressing has a deep bold nutty flavor with a nice creamy texture. It is very satisfying, even for a ranch lover like me! I ate the entire salad with no trouble, when I usually pick at any salad that’s not smothered in fatty ranch dressing.”
As for the greens I used a collection of what I had one hand: Red Romaine, Mesulin mix from my garden (contains spicy greens and leaf lettuces), baby spinach, a little bit of chopped raw kale, and iceberg. Having a good mix of green is what really makes the salad. It’s nice to have the different flavors and textures. We also threw on some cooked chick peas leftover from the last time we made hummus. They had a nice creaminess. Some shredded sweet Vidalia carrots topped it off.
- 1/2 cup Tahini
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 2 tablespoons rice wine vinegar
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 cup water
- Combine all the ingredients in your food processor. Process for about 30-45 seconds to combine.
- Add in about 1/4 cup of water to thin out, adding a little bit at a time until the dressing is your desire consistency. Make enough for about 3-4 average sized salads.