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Creamy Sesame Dressing
by author -Christel Gursche

My husband Siegfried created this salad dressing for special occasions such as family get-togethers or church potlucks with huge amounts of green salad. Everybody dives in and takes large portions. That’s what we like to see, people eating lots of fresh greens with the right proportions of essential fatty acids, protein and B vitamins. It is a real winner-even our
grandchildren love it. This makes enough dressing for six to eight generous helpings of salad.

2 heaping Tbsp (30-50 ml) tahini
Juice of 1 large lemon
2 Tbsp (30 ml) flax seed oil
1 cup (250 ml) plain natural yogurt or buttermilk
1 1/2 Tbsp (22 ml) red or white wine vinegar
2 Tbsp (30 ml) nutritional yeast or engevita yeast
1 Tbsp (15 ml) dried salad herbs such as thyme or rosemary, finely ground
1/2 tsp (2 ml) vegetable salt such as Herbamare (regular or spicy), Spike or Vege-Salt
1 Tbsp (15 ml) soy sauce, or to taste

Mix all ingredients in a bowl or in a blender. Serve over a salad made with one head each of romaine, frizzy endive, small radicchio and green leaf lettuce. Add a bunch of spinach leaves and chopped chives, one large onion, plus any other greens you wish.

Whenever Siegfried makes this dressing he always adjusts the ingredients a little. Sometimes more tahini, sometimes more yogurt. He also uses more or less yeast to vary the thickness.

Tahini is a smooth and creamy spread made from ground sesame seeds. It is a rich source of protein, vitamin E, iron, potassium and B vitamins.

Source: alive #246, April 2003