Apricot Tahini Dressing Recipes

TAHINI DRESSING

I like to serve this tahini dressing over a salad of romaine lettuce, baby red potatoes, asparagus and snap peas. It's a healthy and tasty way to start a meal. Don't miss these other

Provided by Taste of Home

Time 5m

Yield 1-1/4 cups.

Number Of Ingredients 8

Tahini Dressing image

Steps:

Place all ingredients in a blender; cover and process until blended.

Nutrition Facts : Calories 88 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

1/2 cup water
1/2 cup tahini
3 tablespoons lemon juice
4 garlic cloves
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper

VEGETABLE TAGINE WITH APRICOT QUINOA

Niomi Smart's beautifully vibrant vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! Make good use of seasonal vegetables and spices

Provided by Niomi Smart

Categories Dinner, Main course

Time 1h15m

Number Of Ingredients 21

Vegetable tagine with apricot quinoa image

Steps:

Heat the oil in a large frying pan and fry the onion over a medium heat for 3 mins. Add the garlic and butternut squash, and cook for a further 7 mins.
Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 mins. When cooked, stir in the apricots and almonds, plus a pinch of salt.
To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander and mint and the pomegranate seeds, if using, to finish.

Nutrition Facts : Calories 650 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 31 grams sugar, Fiber 23 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium

Ingredients

1 tsp coconut oil or olive oil
1 red onion , chopped
2 garlic cloves , crushed
½ butternut squash (500g), chopped into large chunks
2 red peppers , chopped
400g can chickpeas , drained
400g can chopped tomatoes
500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
1 tsp ground cinnamon
1 tsp ground cumin
2 tsp turmeric
2 tsp paprika
small bunch coriander , chopped
small bunch mint , chopped, plus extra to serve
pomegranate seeds , to serve (optional)
280g quinoa
80g dried apricots , chopped
20g flaked almonds , toasted
4 tbsp tahini
2 tsp preserved lemon , finely chopped, plus 2 tsp liquid from the jar
6 tbsp almond milk

APRICOT SALAD DRESSING

Super easy and super tasty! Recipe from Cooking Light March 2010. They recommend serving it over a salad of mixed greens, raspberries, goat cheese, almonds and chicken breast.

Provided by januarybride

Categories Salad Dressings

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 6

Apricot Salad Dressing image

Steps:

Mix together first 5 ingredients.
Whisk in olive oil and serve.

Nutrition Facts : Calories 144.7, Fat 13.6, SaturatedFat 1.9, Sodium 163.7, Carbohydrate 6.6, Fiber 0.1, Sugar 3.7, Protein 0.1

Ingredients

2 tablespoons apricot preserves (original recipe called for only 1)
1 1/2 tablespoons red wine vinegar (I used cider vinegar with great results)
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil (I used canola oil with great results)