Salad with Tahini Dressing and Stevia Candied Walnuts

I’m packing up and headed to Michigan for a few days to visit my family, so I’ll make this one quick. It’s fitting, actually, because this hearty salad would make a relatively quick and healthy dinner. It’s also very amendable to variation, though you simply must give these sweet yet guilt-free candied walnuts a shot. The tahini dressing is a creamy, tangy and satisfying addition to salads. I imagine it would also make a great sauce for chicken kabobs. Other possible variations to the salad: chopped avocado, chickpeas, dried cherries or goat cheese.

Tahini Dressing:

1/4 cup tahini

1/3 cup lemon juice

2 tablespoons olive oil

2 teaspoons apple cider vinegar

1/2 teaspoons sea salt (or more to taste)

1/4 teaspoon ground black pepper

2 tablespoons chopped parsley (optional)

1-3 tablespoons water, as needed

Truvia Candied Walnuts:

1 tablespoon vegan buttery spread

1/2 cup walnuts

2 packets truvia (I don’t like to use Truvia anymore; try your favorite stevia and start with one packet then add more as needed)

pinch of salt (about 1/2 teaspoon)

Other Additions:

Bibb lettuce, spinach or romaine

Cooked beets

Cooked Lentils (I cook mine with a pinch of salt and a pinch of allspice)

Directions:

1. To make dressing: blend all ingredients in a blender, minus the water. If dressing is too thick, add water as needed to reach desired consistency. Season with more salt or pepper to taste.

2. To make candied walnuts: In a small saute pan, heat buttery spread over medium-high heat until it begins to bubble. Add walnuts and toss to coat. Saute for about a minute in the butter. Add truvia and salt — when added to the butter, the coating will begin to brown. Continue to toss walnuts in coating and saute for about 4 minutes, or until walnuts begin to brown. Cool walnuts on a flat sheet of parchment paper until hardened.

3. Assemble salad. Garnish with walnuts and drizzle with dressing.

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Comments

  1. yoda says

    Wow!!! That looks soooooo good!!!!!!!! What stevia brand do you use? This recipe must be so yummy!!

    I use SweetLeaf Sweetener stevia, and I love it! It’s great quality!

  2. admin says

    Thanks so much! I use Truvia for the stevia, which is relatively new and only sold in packets. I like it because it lacks the aftertaste of some of the other stevia brands (which I don’t mind, but some do). I really like SweetLeaf, too — I use that brand in smoothies and sprinkled over oatmeal. I have yet to use it in baking, but I could give it a try! Thanks for the comment.

  3. says

    Beth –
    Just got home from a soup supper where your Mom made this salad. It was delicious! When I asked her for the recipe, she sent me here – I had no idea you had this site, and I must say I’m quite impressed.
    While I have no food allergies (that I know of), that doesn’t mean I won’t try all the alternatives, and this was definitely a salad we’ll be making for ourselves.

  4. Jan says

    This is definitely my favorite salad. I love the beets with the awesome dressing. Thanks for a real taste treat. love, mom

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