Sesame Spinach Salad

I know spring is finally here when I start craving things like dandelion greens and spinach salad, even if the weather has different ideas.  This salad is really easy to make, it takes about 5 minutes and will feed two people as a side and one hungry lady as a meal.  The toasted sesame seeds are the only time-consuming thing so make more than you need and keep them on hand!

Sesame salad with baby spinach, mesclun greens and black and white sesame seeds

Ingredients for Sesame Dressing:

1 Tablespoon each: apple cider vinegar, tahini and sesame oil

salt and pepper to taste

1 clove garlic mashed/pressed

Few drops of water.

This dressing can easily be doubled or tripled if you want to make some to have on hand.

Here’s what you do, whisk all the ingredients together in your salad bowl and then slowly add a few drops of water, whisking in between to your preferred consistency, usually all it takes is a teaspoon or two.

Add in greens: baby spinach is awesome, dandelion greens are a delicious detoxifier, mesclun mix, or all three!  Toss to coat evenly with the dressing.

Sprinkle with toasted sesame seeds, swirl them around in a cast iron skillet over medium heat until they start to pop and smell super sesame, about 5 minutes.

Done!  The dressing only has about 200 calories and will cover several big handfuls of salad greens, a quick and easy way to add some green to your diet.  I made this yesterday for lunch and added a chopped hard boiled egg and some hot sauce for a complete meal.  I bet it would be good with grilled spicy shrimps, chick peas or left over roasted chicken, ect, you get the idea.  Enjoy eating this healthy and delicious salad and if you have variations, I’d love to hear about them!

Goddess Dressing: Vitamin C and Liver Detox

 

Goddess Dressing with Dandelion Greens and Baby Romain

 

Last night I was craving Green Goddess Dressing but, looking over my recipe posting I realized I didn’t have much on hand to make it and I was too hungry to go to the store.  So I searched around and found a recipe using the ingredients I was really wanting to eat; parsley, raw apple cider vinegar and tahini.   I ate mine over dandelion greens, the bitter flavor of the greens goes really well with this dressing.  Dandelion greens are great for supporting your liver and kidneys and the bitter taste encourages the release of digestive enzymes which aid in digestion.  Dandelion is high in Vitamin C, Iron and Calcium.  Parsley is also high in Vitamin C and great for liver and kidney support.  I have been doing a detox diet the past week and I think my liver was asking for more support.  I felt better after eating this light meal and my craving was totally satisfied.  Ah, the power of green food!

Here’s version two, more like the Annie’s Naturals Brand dressing that the San Fran original but just as tasty.

Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup toasted sesame oil
  • 2/3 cup tahini
  • 1/4 cup cider vinegar plus 2 Tablespoons or more to taste
  • 2 tablespoons fresh squeezed lemon juice
  • salt, to taste at the end
  • 7 green onions, whole (scallions) or about 1/4 cup chopped white onion
  • 1 tablespoon minced garlic
  • 1 bunch parsley, with stems (this would be about 4 cups chopped)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground black pepper
  • 1/2 cup water (more or less, to taste)

Procedure:

  1. Combine all ingredients except water in a food processor or blender, blend well.
  2. Add water a little at a time, until the dressing reaches your desired consistency.  Taste and add more vinegar, salt, pepper, whatever you think it needs!
  3. Store refrigerated, 3-4 weeks.