This salad was my veggie offering at two Memorial Day BBQ parties that I attended; it’s a simple salad of basically 3 vegetables and a tangy dressing.
The salad dressing is my homemade version fo Trader Joe’s Goddess dressing. I simply worked from the ingredient list on my empty bottle: vegetable oil, water, tahini, apple cider vinegar, soy sauce, [lemon juice,] salt, garlic, sesame seeds, [spices, zanthan gum.]
I skipped the ingredients shown in brackets (above), used sunflower oil, and I used tamari instead of soy sauce. (Tamari is basically a gluten-free soy sauce.)
Combine these ingredients in a blender and liquify while adjusting to taste. To the best of my recollection I used these quantities:
- ~2 T. sunflower oil
- ~1/3 cup water
- ~1- 1 1/2 T. apple cider vinegar
- ~2 T. tahini
- ~1 1/2 T. tamari (or soy sauce)
- 4 cloves garlic, coarsely chopped
- salt to taste (sparingly, as the tamari or soy sauce is salty)
I deferred the addition of~4 T. sesame seeds to the salad afterward rather than blending into the salad dressing.
If you’ve not had Trader Joe’s Goddess dressing, it’s a smooth dressing that is tan in color (slightly browner than the tahini).
To prepare the salad, I coarsely chopped 8 oz. of pea shoots, finely diced one red pepper (seeds and veins removed), and drained and rinsed one soup-sized can of chickpeas.
Then I tossed the pea shoots, red pepper, and chickpeas with about 1/4 of the aforementioned prepared dressing (add sparingly, so as not to drown the vegetables in dressing), and a generous amount of sesame seeds.
I don’t know whether or not everyone enjoyed this salad, but I did, and the dish was empty by the time I left the party.
Regardless, whether you buy it from the store or make it yourself, this dressing is a hit.
Yay, I’m all caught up – now just to read all your recipes that I missed! :-)