Tangy, Creamy Balsamic Vinaigrette
Introduction
This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.
Ingredients
1/2 cup balsamic vinegar
1/4 cup tahini
1 tablespoon low-sodium soy sauce
3 cloves garlic
1 teaspoon ground black pepper
1/4 cup water
handful fresh parsley or 1 sprig fresh rosemary, leaves only (optional)
1/4 cup tahini
1 tablespoon low-sodium soy sauce
3 cloves garlic
1 teaspoon ground black pepper
1/4 cup water
handful fresh parsley or 1 sprig fresh rosemary, leaves only (optional)
Directions
Place all ingredients in a blender or Magic Bullet and process until smooth. Add more water if needed to thin the dressing. Refrigerate for up to a week.
Serving Size: 8 servings, two tablespoons each
Serving Size: 8 servings, two tablespoons each
Number of Servings: 8
