* Exported from MasterCook *
Tahini Salad
Recipe By :Adapted from hsyousef, San Francisco @ Allrecipes
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Persian cucumbers -- pickel-sized, diced
2 large Roma tomatoes -- diced
3 radishes -- trimmed and diced (optional). Do not peel
1 green onion -- green and white, thinly sliced into rings
10 mint leaves -- rolled and sliced (julliened)
1/2 bunch parsley -- chopped
2 cloves garlic -- minced
3/4 cup tahini
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
Salt -- to taste
1/2 teaspoon Aleppo red pepper flakes -- or more to taste
Combine the cucumber, tomato, and radish in a bowl with the green onion,
mint, and parsley. In a small bowl, stir together the garlic, tahini,
lemon juice, and olive oil until smooth; season to taste with salt.
Toss the vegetables with the dressing until combined. Cover, and
refrigerate for 30 minutes before serving.
Serves 4
ChupaNote: this is a very forgiving salad; add more herbs to taste such as
cilantro, basil, and dill. The dressing is also good over a roasted
vegetables.
Cuisine:
"MidEastern"
Source:
"Cousin Fatima"
S(Formatted by Chupa Babi):
"Sept 2013"
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Per Serving (excluding unknown items): 363 Calories; 31g Fat (72.5%
calories from fat); 9g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 66mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Fruit; 6 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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