A few days ago I posted a recipe for chicken salad with green beans and tahini-lemon-yogurt-dressing. Several of you commented on the dressing – although the only details I gave you were (see page 332). I realized that doesn’t do a whole lot of good unless you own the book. Which you can – it’s on sale! 🙂
In any case, I’m back today with that recipe for you. Not only could you use this on chicken salad, you could use this as a yummy dip or dressing on zillions of other things! And trust me, you will want to :).
This sauce is on my list of greatest hits of salad dressings; light, tangy and rich without being heavy. What more could one ask?
1 cup
Equipment: A food processor or blender
- 2 plump, moist garlic cloves, pealed and halved, and green germ removed
- 1/4 cup of tahini
- 1/2 cup of plain low-fat yogurt
- 2 tbsp. freshly squeezed lemon juice
- 1/2 tsp. fine sea salt
In the food processor or blender, mince the garlic. Add the tahini, yogurt, lemon juice and salt and puree to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)
I like you guys so much I typed that all out by hand. So use it! I promise it’s a good one :).
YUM! I love dressings that use yogurt. I recently made a Caesar with chobani and it totally rocked. Thanks for sharing!
Looks delish! Perfect for summer salads…:))
Great idea to use this as a dip!
[…] with Patricia’s Ham and Cheese bread. Beth also shares the recipe for her personal favorite Tahini-Lemon-Yogurt Dressing, which can be used as dressings in many different types of salads, or even as a dipping […]
Totally moorish 🙂