By Kathryn Reed
Blue cheese is normally my go-to salad dressing. Nothing about it is healthy. And that usually doesn’t matter.
But it does matter if salads are a staple in one’s diet. I go in waves of eating salads on a regular basis. It means the blue cheese should stay in the fridge.
Changing the greens, what’s added to it and the dressing can keep it fresh — an healthier.
The idea for this dressing came from wanting to use the tahini I had that had not been touched in a while.
The salad was simple, but delicious with the dressing. I used spinach, carrots cut into match stick pieces, and a chopped apple.
Tahini Salad Dressing
1/3 C tahini, well stirred
1/3 C water
¼ C lemon juice
1 tsp garlic salt
Mix all ingredients in bowl. Make sure the tahini is well blended. Pour over greens.