- Special Pricing
- Active Time 5m
- Total Time 5m
Makes 1 cup
Make an unusual salad using this dressing, or include it in a stir-fry meal.
- 4 teaspoons Dijon mustard
- 4 teaspoons tahini (sesame paste)
- 1/2 teaspoon black pepper
- 3 tablespoons low-sodium soy sauce
- 4 teaspoons fresh lemon juice
- 1 1/2 teaspoons sesame oil
- 8 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 4 cloves garlic, crushed
In a bowl, form a smooth paste with the mustard, tahini and black pepper. Gradually add the other ingredients and stir until the mixture is smooth.
Pour into a jar and refrigerate. This dressing will keep for up to a week in the refrigerator.
PREPARATION TIP: Crush peeled garlic cloves with the flat of a knife to extract all of the pungent essence. Always use the freshest, plumpest garlic to insure the sharpest flavor for your dressing.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
89 calories; 9g total fat; 0mg cholesterol; 402mg sodium; 2g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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