Many dietitians recommend a mix of raw and cooked vegetables, recognizing the health benefits of eating plants in their raw form. (Two notable dietitians supporting this idea are Brenda Davis and Dr. Joel Fuhrman). Dr. Fuhrman (Eat to Live author) recommends eating a big salad everyday. Thankfully, I have always loved salads and I love to eat big:) In light of my large salad intake, I'm always looking for new salad dressing recipes. This is one of my fall favorites as it pairs well with pear, cranberry, walnuts, and pecans (as well as basically anything!).
I give two options for this dressing-one with olive oil and one using tahini in place of olive oil. Both are delicious! (I actually do 1/2 and 1/2 sometimes.) I am not demonizing olive oil as there is much research proving the benefits of olive oil to human health, especially heart health. However, tahini is full of many healthful nutrients that are still intact in the pureed seed. For a quick glance at some of tahini's benefits, check out this link.
One final note--trust me on the applesauce--it emulsifies this dressing and allows you to not over consume your healthy fats (olive oil and tahini).
Makes about 1 cup
Ingredients:
1/3 cup apple cider vinegar
2 tbsp maple syrup
1 tbsp mustard (I use this one)
2 tbsp tahini or olive oil (or 1 tbsp of each)
2 tbsp apple sauce
1/2 tsp garlic powder
Salt and pepper to taste
Optional spices: pinch cayenne pepper or 1/2 tsp curry powder for a sweet and spicy vibe
Instructions:
Whisk together vinegar, maple syrup, mustard, garlic powder, salt and pepper.
Whisk in 2 tbsp tahini or olive oil (or one tbsp of both!).
Whisk in the apple sauce one tbsp at a time.
Taste and adjust seasoning adding any optional spices if you prefer.
Comments