Zov's Olive Salad With Tahini Recipe - Cooking Index
Zov's Olive Salad With Tahini Recipe - Cooking Index
| Salad | ||
| 4 cups | 948ml | Green olives - halved and pitted |
| 2 cups | 125g / 4.4oz | Tomatoes - halved, seeded, (large) |
| And chopped | ||
| 1 cup | 146g / 5.1oz | Coarsely-chopped toasted walnuts |
| 1 | Cilantro - chopped | |
| 1 | Parsley - chopped | |
| 1 | Green onions - chopped | |
| 4 | Garlic cloves - minced | |
| 1 | Jalapeño - finely minced | |
| Juice of 1 lemon | ||
| Tahini Dressing | ||
| 1 cup | 237ml | Tahini |
| 1/2 | Parsley - coarsely chopped | |
| 1 | Garlic clove - chopped | |
| 1/2 cup | 118ml | Lemon juice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Combine all salad ingredients in a large bowl.
To make the dressing: Combine the tahini, parsley and garlic in a food processor; process until the parsley is almost pureed. With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to bring the mixture to the consistency of creamy salad dressing. Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it). Toss well. Taste and adjust seasoning.
Serve as an appetizer with pita bread. The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time. You may also halve the recipe, if desired.
This recipe yields about 7 cups.
Nutritional data per 1/4 cup serving: 120 calories; 3 g protein; 5 g carbohydrate; 12 g fat (2 g saturated); 0 mg cholesterol; 152 mg sodium; 2 g fiber.
Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.