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« Quick refrigerator pickles with turnips, daikon, and beets | Main | Slow-Cooker Butternut Soup with Pinto-Bean Broth, Tomatoes, and Peppers »
Wednesday
Oct102012

Tomato-Tahini Salad Dressing

by AuthorLinda Watson DateOct 10, 2012 | | Comment3 Comments | Print ArticlePrint Article | | Pin It!

For a few years in the 1990s, Kraft made a delicious bacon-and-tomato salad dressing. It was not as sweet as French dressing, with a smoky, salty tang. When they quit making it, I started making my own vinaigrettes. Last week, I had some extra crushed tomatoes and thought, why not use tahini to make an updated version of my old favorite? Oh, baby! This healthy, cholesterol-free dressing is rich and drizzle-icious! It holds its own with the robust salad greens of fall and is equally good on cooked greens, baked potatoes, and even spread on toast!

tomato tahini dressing is a vegan version of tomato bacon dressing

Active time: 5 minutes. Total time: 5 minutes 1 cup. Oil free, gluten free, vegan.

Ingredients

Method

  1. Set up your food processor with the stainless steel blade. Peel garlic, turn food processor on high, and drop garlic into food processor, letting the machine run until the garlic stops bouncing around.
  2. Add remaining ingredients and process until smooth. Taste and adjust seasonings.
  3. Serve within four hours or refrigerate for up to four days. Do not keep longer to avoid risk of botulism.
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Reader Comments (3)

I made this dressing today for my lunch salad. DELICIOUS!! It really does have that bacon taste, but as you say, Linda, tahini is the new bacon!! LOL! Thanks for sharing your wonderful ways with food. Love your book and the way you cook.

Oct 26, 2012 | Unregistered CommenterDiana H.

This looks wonderful. I can't wait to try it. I have one question. Is the 1/4 tsp chipotle powdered or is it from the can of chipotle in adobo?

Nov 1, 2012 | Registered Commenteranitan

Anitan, it's powdered.

Thanks to you and Diana H. for the very kind words! Folks like you keep me cooking and writing!

Nov 2, 2012 | Registered CommenterLinda Watson
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