Mixed Greens with Miso Tahini Dressing

15 Feb

Ok, at the risk of being predictable, I am sharing with you another salad recipe.  But before you move on, I encourage you to try this very easy, raw salad that can be one of your daily meals – it’s that filling and savory.  This has become a regular staple in my house.  So, this weekend, try something new and delicious that is healthy, too! 



  • ¼ cup plus 2 tablespoons raw sesame tahini (found at middle eastern markets and amazon.com)
  • 2 tablespoons miso paste (fermented soybeans –  can be light or dark; found in most grocery stores)
  • 1 to 2 tablespoons fresh oregano leaves
  • ½ teaspoon sea salt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly ground black pepper
  • Juice of 2 lemons
  • 1 ½ tablespoons raw agave nectar (found in organic food markets and amazon.com)
  • 4 cups mixed mesclun salad greens

Put the first 8 ingredients in a food processor or blender and mix until creamy.  If the mixture becomes too thick, add one tablespoon of water at a time until desired consistency is reached (careful not to make it too runny!).


Add dressing to mixed greens, toss and serve.  Yum.



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