Thursday, April 3, 2014


Weekly trips to the Farmer's Market this time of year always include a stop at the booths laden with fresh salad greens.  Good thing many farmers around here have hoophouses or we'd be in big trouble considering all the snow and cold weather we've been having on the East Coast.  To keep things exciting on the dinner table, I try to make new salad dressings every once in a while.  This creamy, savoury Miso-Tahini Dressing is a definite keeper.

1/4 cup organic tahini
1/4 cup water
3 Tbsp fresh organic lemon juice
2 Tbsp organic white miso paste
1/2 tsp organic sweet paprika
1 tsp maple syrup
1/4 tsp sea salt

Method:  Put all ingredients in a blender and mix until creamy.

The salad featured in the photos is a mesclun blend with carrot shavings, sunflower seeds, purple sauerkraut, sunflower sprouts, and feta cheese.