This recipe for oil-free lemon tahini dressing creates a creamy dressing that's completely dairy-free and vegan ...

Make the tahini dressing ... jar at room temperature for up to 4 weeks. Assemble the salad: Toss lettuce and vegetables with enough dressing to lightly coat. Transfer to a platter and top ...

Wellness coach and recipe developer Miriam Hahn brings us a falafel recipe and a salad ... It's best to chop the cucumber and tomato no more than 2 hours before serving. The dressing is another ...

This is a gutsy salad, with romaine wedges, big, chunky croutons loaded with parsley and cheese, and a tahini dressing that kicks old-school Caesar to the curb. The amount of olive oil and cheese ...

Lentils: I used green lentils, and I used jarred ones. All I needed to do was rinse and drain them and they were ready to go!

Several years ago, Post Food and dining editor Joe Yonan featured a lentil soup recipe championed ... in place of the tahini. Serves 4 (makes 8 cups of salad; ½ cup dressing) Nutrition per ...

This undisputed salad classic embodies four pillars of flavor: salt, fat, umami and acid. Christopher Testani for The New York Times Traditional recipes for the dressing call for egg yolks and a ...

If you're cooking with carrots, consider using shredded over diced. They're much better with dressing, and there's a ...

Whisk together lemon zest and juice, honey, tahini, garlic, and remaining 1/3 cup oil in a bowl. Season with salt and pepper.

As late summer slips into early fall, New England farmers markets offer a chance to coax the best flavors from peak-season ...