Tag: Tahini Dressing

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Tahini Recipes For Salad: Strawberry-Chicken Salad with Tahini

https://pixabay.com/en/food-mixed-fruits-plate-catering-1447627/

This main-dish strawberry-chicken salad with tahini features juicy strawberries at their seasonal peak.

Have This!

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon white balsamic vinegar
  • A teaspoon honey
  • 2 teaspoons tahini
  • 1/2 teaspoon chopped fresh thyme
  • 3/8 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 2 cups halved strawberries, divided
  • 2 (4-ounce) skinless, boneless chicken breast cutlets
  • 1/4 teaspoon smoked paprika
  • Cooking spray
  • 4 cups fresh baby spinach
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons chopped pecans, toasted
  • 1-ounce reduced-fat feta cheese, crumbled (about 1/4 cup)

Do This!

  • Combine 1 tablespoon oil, vinegar, honey, thyme, tahini, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk.
  • Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.
  • Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika.
  • Coat pan with cooking spray. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.
  • Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture.
  • Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.
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Tahini Recipes For Salad: Vietnamese Pork Salad With Tahini

https://pixabay.com/en/rice-chicken-salad-vietnamese-food-2190645/

With this Vietnamese pork salad with tahini recipe, you can think of this as an impressive salad as a deconstructed version of a spring roll.

Have This!

  • 2 ounces uncooked rice vermicelli noodles
  • 12 ounces ground pork
  • 7 tablespoons fresh lime juice, divided
  • 2 1/2 tablespoons sugar, divided
  • 4 teaspoons fish sauce, divided
  • 1 tablespoon peanut oil
  • 2 tablespoons chopped unsalted peanuts
  • 2 tablespoons sliced green onions
  • 3 teaspoons tahini
  • 2 teaspoons Sriracha
  • 4 cups chopped romaine lettuce
  • 1 cup diagonally cut seeded cucumber
  • A cup diagonally cut carrot
  • Half cup diagonally cut yellow squash
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh mint leaves

Do This!

  • Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
  • Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble.
  • Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, tahini, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
  • Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter.
  • Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.
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Tahini Recipes For Salad: Chicken and Arugula Pasta Salad With Tahini

https://pixabay.com/en/pasta-salad-salad-spring-1974762/

Tossing hot pasta with a few ounces of creamy Brie makes for a light, luscious, and flavorful sauce to coat this abundant chicken and arugula pasta salad with tahini dish.

Have This!

  • 6 ounces uncooked whole-wheat fusilli pasta
  • 1 medium shallot, thinly sliced
  • 3 teaspoon tahini
  • 1 garlic clove, thinly sliced
  • 3 ounces Brie cheese, rind removed and finely chopped
  • 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
  • 2 teaspoons cider vinegar
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 5 ounces fresh baby arugula
  • 1 large heirloom tomato, chopped

Do This!

  • Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
  • Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.
  • Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, tahini, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.
  • Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.
  • Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese.
  • Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.
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Tahini Recipes For Salad: Tahini Tortellini, Chicken, and Arugula Salad

https://pixabay.com/en/tortellini-tortelloni-2500204/

This tahini tortellini, chicken, and arugula dish is a springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Hearty cheese tortellini, shredded rotisserie chicken, and peppery arugula join forces to create a light

Have This!

  • 1 (9-oz.) pkg. refrigerated cheese tortellini (such as Buitoni), cooked according to pkg. directions
  • 8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
  • 1 garlic clove, finely chopped
  • 1/8 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon granulated sugar
  • 2 teaspoon tahini
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups baby arugula
  • 1/3 cup thinly sliced shallot
  • 3/4 ounce Parmesan cheese, shaved (about 1/4 cup)

Do This!

  • Place tortellini and chicken in a large bowl.
  • Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, tahini, rind, juice, sugar, and pepper; stir with a whisk.
  • Add 2 tablespoons dressing to tortellini and chicken; toss to coat. Gently fold in arugula, shallot, and remaining dressing. Sprinkle with shaved Parmesan cheese. Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
  • Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl.
  • Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
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Tahini Recipes For Salad: Tahini Arugula, Egg, and Charred Asparagus Salad

https://pixabay.com/en/pasta-salad-olives-feta-cheese-1967501/

This tahini arugula, egg, and charred asparagus salad is the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.

 Have This!

  • 4 large eggs in shells
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 tbsp tahini
  • 12 ounces medium asparagus, trimmed
  • 1/4 cup plain whole-milk Greek yogurt
  • 1 tablespoon fresh lemon juice
  • A tablespoon water
  • 1 baby arugula

Do This!

  • Preheat broiler to high.
  • Bring a small saucepan filled with water to a boil.
  • Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tahini, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.
  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, juice, and a tablespoon water in a medium bowl, stirring with a whisk.
  • Add arugula; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.
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Tahini Recipes For Salad: Tahini Cobb Salad

https://pixabay.com/en/cobb-salad-chicken-cobb-meal-2736125/

 

If you are looking for best tahini recipes for salad dishes, do not look any further as this delicious and yet healthy dish is the answer for your cravings. This Tahini Cobb Salad is both easy to make and prepare.

Tahini Cobb Salad: Have This!

  • 1/3 c. red wine vinegar
  • 1 tbsp. Dijon mustard
  • 2/3 c. olive oil
  • 2 tbsp tahini
  • kosher salt
  • Freshly ground black pepper
  • 1 head romaine lettuce, coarsely chopped
  • 4 hard-boiled eggs, peeled and quartered
  • 12 oz. cooked chicken, diced
  • 8 slices bacon, cooked and crumbled
  • 1 avocado, thinly sliced
  • 4 oz. crumbled blue cheese
  • 5 oz. cherry tomatoes halved
  • 2 tbsp. Chopped chives

Do This!

  • In a jar, shake together vinegar, tahini, mustard, and oil and season with salt and pepper.
  • On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.
  • Season with salt and pepper, drizzle with dressing and garnish with chives.
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Tahini Recipes For Salad: Tahini Cobb Salad Sushi

https://pixabay.com/en/sushi-japanese-seafood-salmon-rice-2736325/

If you are looking for best tahini recipes for salad dishes, do not look any further as this delicious and yet healthy dish is the answer for your cravings. This Tahini Cobb Salad Sushi is both easy to make and prepare.

Have This!

  • 10 slices bacon
  • 1 avocado
  • 1/2 c. corn
  • 1 tbs tahini
  • 1/2 c. quartered cherry tomatoes
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. crumbled blue cheese
  • 1/2 c. Shredded lettuce
  • 1/2 c. cooked shredded chicken
  • vinaigrette, for dipping

Do This!

  • Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, line 5 slices bacon side by side.
  • Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay the slices back down. Next, lift opposite bacon slices back and place a bacon slice on top. Lay the slices back down.
  • Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips. Bake until the bacon is cooked but still pliable, about 25 minutes. Let cool slightly.
  • Meanwhile, in a small bowl, mash avocados until only small chunks remain. Stir in corn and cherry tomatoes then season with tahini, salt, and pepper to taste.
  • Pat bacon weave with paper towels to drain fat and transfer to a piece of saran wrap (helps for rolling!).
  • Spread a thin layer of the avocado mixture on top of bacon weave, then top with blue cheese, shredded lettuce, and shredded chicken.
  • Starting from the bottom, tightly roll, then slice. Serve with vinaigrette for dipping.

 

 

 

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Candied Yams with Apples With Tahini Recipe

https://pixabay.com/en/spread-pastries-leek-yam-liptov-2367520/

This candied yams with apples with tahini recipe are inspired by the South, these honey-glazed yams are a tasty Thanksgiving side dish.

Have This!

  • 3 lb. yams
  • 1 lb. Granny Smith apples
  • 2 medium onions
  • 2 tsp. tahini
  • 4 tbsp. unsalted butter
  • 1/4 c. Honey
  • 1 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cayenne pepper

Do This!

  • Preheat oven to 350 degrees F. Toss all ingredients in a large bowl to combine.
  • Transfer to a baking dish and bake, stirring occasionally, until yams are tender, about 1 hour.
  • Increase oven to 500 degrees F and bake until liquid evaporates and yams browned, 10 to 15 minutes.
  • Serve immediately.
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Sweet Potato-Tahini Chess Pie Recipe

https://pixabay.com/en/apple-tart-apple-pie-meringue-2845186/

This Sweet Potato-Tahini Chess Pie Recipe is insanely delicious.  Absolutely appetizing, rich, and perfect for your holiday table.

Have This!

  • A pie crust
  • 1/2 cup butter melted
  • 1 sweet potato about 1 pound, baked and pureed
  • 1 cup granulated sugar
  • 2 tsp. tahini
  • 1/2 cup brown sugar
  • 1 TBSP vinegar
  • 1 tsp cinnamon
  • 4 eggs
  • 2 tsp. vanilla
  • 3 TBSPs all-purpose flour
  • 5 oz marshmallows

Do This!

  • Preheat your oven to 350 degrees and line a deep dish 9-inch pie pan with your pie crust.
  • Whisk together the potato, tahini, and melted butter. Then stir in all the remaining ingredients except the marshmallows.
  • Pour it into the pie crust and bake for 40 to 45 minutes, until the edges are set but the middle has a little jiggle still too it.
  • Take the pie out and do it with the marshmallows. Turn on your broiler and put the pie back in, watching very closely.
  • Broil until the marshmallows turn brown on top, about five minutes. When you take the pie out, the marshmallows will be standing up still all weird, but as the pie cools they will fall and make a nice toasted marshmallow layer.
  • Let cool on the counter for a half hour and then completely in the refrigerator overnight.
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Honey-Roasted Sweet Potatoes with Tahini

https://pixabay.com/en/meal-morning-breakfast-banana-1831130/

The honey-roasted sweet potatoes with tahini don’t taste overtly coconuts. Rather, coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Have This!

  • 2 large or 3 medium/large sweet potatoes (technically I used red yams), washed, peeled, and trimmed into 1-inch chunks
  • 3 to 4 tablespoons honey
  • 3 to 4 tablespoons coconut oil in a liquid state
  • 2 tsp. tahini
  • 1 tablespoon cinnamon, or to taste
  • pinch salt and pepper, optional and to taste
  • pumpkin pie spice, nutmeg, ginger, allspice; all optional and to taste
  • Creamy Honey-Cinnamon Dip

Do This!

  • Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock.
  • Open a bag and add honey, oil, cinnamon, tahini, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Really manipulate the potatoes around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the honey, oil, and spices.
  • Using your hands, transfer potatoes to a baking tray, arranged in a single flat layer and not touching, if possible. Bake for about 20 to 25 minutes, remove from oven and flip potatoes over using tongs.
  • If desired and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from Ziplock bag.
  • Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done.
  • Keep a close eye on potatoes in the final moments of baking so they don’t burn.
  • Baking times will vary based on oven variances, the potatoes and how thick they’re cut, how full the tray is, and how well done you like them.