"Plain Jane" Salad with Poppy Tahini Dressing
I’m all about plain Jane meals.
I mean, who doesn’t love a simple salad?
It’s kinda like that feeling when you have been away from your kitchen for too long... and all you want to do is get into your own kitchen to enjoy a clean, fresh salad.
Am I right?
You know, it’s the simple plain Jane salad that we all love — but this time with a bit of a twist with a fancy poppy seed dressing.
So, go ahead and say hello to my new favorite lunch.
- 4 Cups chopped Romaine lettuce
- 1 large Roma tomato, sliced
- 1/2 medium-sized red onion, sliced thinly
- 2 cucumbers, sliced
- 1/2 Cup tahini
- 2 Tablespoons balsamic vinegar
- 1 clove garlic
- 2 Tablespoons poppy seeds
- 1 Cup unsweetened green tea
- 2 Tablespoons grapefruit juice
- 1/6 Teaspoon sea salt
- 1/6 Teaspoon freshly ground white pepper
Greek Yogurt Creamy Poppy Seed Dressing
Published: Aug 17, 2017 · Modified: May 7, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 478 words. · About 3 minutes to read this article.
Greek yogurt creamy poppy seed dressing - tangy and sweet, without all the extra calories. Greek yogurt keeps the calorie count low in this healthy and creamy salad dressing.
This creamy poppy seed dressing is tangy and sweet, but without all of the extra calories from mayonnaise, which would typically be used in a dressing recipe. This version is made with plain non-fat greek yogurt, which has less calories and more protein.
With this simple substitute, you can feel a lot better about what is topping your salad! This tangy dressing is filled with poppy seeds, adding extra crunch and flavor.
Poppy Seed Citrus Salad
Drain off both cans of Mandarin oranges and reserve juice for dressing. Set oranges aside.
Make the dressing ahead of time by whisking together all the ingredients in a medium bowl until sugar is dissolved. Chill for at least 1 hour before using.
For the sugared almonds, in a medium saute pan, combine almonds and sugar. Cook on medium high heat for about 5-7 minutes. Stir constantly to prevent burning. You just want the sugar to melt and the almonds to be slightly toasted. Pour out onto a plate and let cool.
For the salad, Juice the lemon and pour into a medium bowl. Combine with water. Core and thinly slice apples into rings and then cut into quarters. Place apples in lemon water and let sit while you make the rest of the salad. This helps prevent the apples from browning.
Rinse your Romaine lettuce and tear into bite size pieces. In a large salad bowl, combine spinach, Romaine, orange segments, craisins and sugared almonds. Drain apples slices and add to the salad. Toss with chilled salad dressing and serve immediately.
Note: you can make this salad ahead of time, but just wait until ready to serve before tossing with dressing.
SONOMA CHICKPEA ‘CHICKEN’ SALAD
This quick and easy, vegan chickpea ‘chicken’ salad can be partially mashed for a sandwich/wrap filler or un-mashed and served alongside fresh leafy greens. Either way it’s healthy and delicious!
- Author:Julie | The Simple Veganista
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 4 - 6 1 x
- Category: Salad
- Cuisine: Vegan
- 2 cans (14 oz.) chickpeas, drained and rinsed or 3 cups cooked
- 1 ½ cups of seedless grapes, sliced in half
- ½ heaping cup celery ribs, diced
- ½ – &frac23 cup pecans, roughly chopped
Creamy Poppy Seed Dressing
- 4 tablespoons tahini (¼ cup) or vegan mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons dijon
- 2 teaspoons poppy seeds
- dash or two of garlic & onion powder
- pinch of salt & pepper
- salad greens of choice
- slices of your favorite bread
- chopped chives, to garnish (not shown)
Dressing: Place ingredients in a small bowl and mix to combine. Add a tablespoon or two of water as needed to thin. Set aside.
Un-mashed Salad: Add chickpeas, grapes, pecans, and celery to a medium-sized mixing/serving bowl. Top with dressing and mix to coat. Season with mineral salt and fresh cracked pepper to taste.
Mashed Salad (perfect for sandwiches): Add chickpeas to a medium-sized mixing bowl, roughly mash &frac23 – ¾ of the chickpeas using the back of a fork or spoon. Add in the grapes, pecans, and celery, top with dressing and mix to combine. Season with mineral salt and fresh cracked pepper to taste.
Serve chilled or at room temperature.
Make sandwiches, wraps, or simply serve with leafy greens.
Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Add more grapes for extra juiciness.
If you prefer a very creamy salad, make a little extra dressing.
Because of their rich flavor profile I highly recommend using the pecans here, but if you don’t care for them walnuts will be just fine.
Feel free to cut this recipe in half, but I think you’ll be more than happy to have some leftovers!
Keywords: chickpea chicken salad
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3. Oil-Free Honey Mustard Dressing
The classic Honey Mustard Dressing is made with equal parts honey, mustard, vinegar and oil. When you give it a big shake, the oil emulsifies with the other ingredients so you end up with a beautiful creamy dressing.
In this healthier version, the oil is switched for yogurt. It’s just as creamy and luscious and indulgent tasting, with far lower calories. It’s a winner!
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
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For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
- 1/2 cup good mayonnaise (we like Hellman’s Real)
- 2 Tablespoons cider vinegar
- 1/2 teaspoon granulated white sugar
- 2 Tablespoons milk
- 1/2 to 1 teaspoon Dijon mustard
- dollop of yogurt or sour cream
- 1 teaspoon ground celery seed (optional)
- sea salt, to taste
- freshly ground black pepper, to taste
Whisk all ingredients in a salad bowl until smooth. Taste for seasonings and adjust. This is a perfect amount to coat about 1 pound or 454 grams of cole slaw veggies.
Comments Off on Coleslaw Dressing (creamy)
50 Salad Dressing Recipes
Give weeknight salads a makeover with dozens of new dressings from Food Network Magazine.
Photo by: Justin Walker ©2012 Justin Walker
Justin Walker , 2012 Justin Walker
1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
2. Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar add 1 minced shallot.
3. Roasted Garlic: Slice the top off 1 head garlic drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.
4. Bistro Bacon: Make Classic Vinaigrette (No. 1) add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
5. Mediterranean: Make Classic Vinaigrette (No. 1) mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
6. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
7. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
Tahini Salad Dressing
This tahini salad dressing will turn any simple salad into a gourmet meal!
Salads don’t need to be fancy when you have dressings like this! You can pour this over a bowl of plain lettuce and feel very excited about eating it.
Which, as you can see from the above photo, is exactly what we did!
The recipe is super simple and comes together in five minutes flat.
If you have some tahini, fresh lemons, maple syrup, rice vinegar, toasted sesame oil and crushed garlic on hand (with a little added salt, pepper and water) then you’re all set to make this salad dressing.
It’s just a case of adding all the ingredients to a jug and then whisking it in!
It pours beautifully over your salad and it will totally wow your tastebuds. It’s totally versatile as well and you can use it as a sauce or topping for other things!
So I hope you’ll love this tahini salad dressing! It is:
It’s best when fresh, but if you want to keep some in the fridge, it will stay good for a few days, some separation may occur, just whisk it up again and enjoy.
So leave us a comment and let us know what you think of this tahini salad dressing! Rate the recipe too please, thanks so much.
For more delicious vegan salad dressings, check out these options:
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Kale and Brussels Sprouts Salad
Courtesy of Well Plated
If you've never tried shredding your Brussels sprouts, you haven't been doing them justice. You can use a food processor, a mandoline, or simply a sharp knife to turn these little cabbage-looking heads into a slaw. This recipe combines them with kale and a zesty vinaigrette for a salad that's equal parts a side dish and equal parts a detox program. And once you've tried Brussels sprouts like this, you'll never go back to roasting them whole.
Get the recipe from Well Plated.