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

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!

and a tangy lemon tahini dressing. Bright, vibrant, zesty, and tangy, this salad makes for a great dinnertime appetizer or side dish. Read more: 30 Healthy Snack Ideas That Won't Ruin Your Diet To ...

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 ...

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 ...

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 ...

Think beyond sandwiches with hearty soups, salads, and grain bowls. From vegetarian chili to kale salad to chicken tortellini ...

Usually added to soups and stews, it's equally delicious tossed through a salad for added texture and flavour. I love the way it soaks up the dressing. First, however, toss your vegetables in a ...

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