Tahini Vinaigrette Dressing Recipes

Steps:

• Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 20 to 30 minutes. Drain and cool.
• In a food processor, combine the tahini, scallions, jalapeno, garlic, vinegar and oil. Season with salt and pepper. Process until you have a smooth, thick green dressing. If the mixture is too thick, add 1/4 to 1/2 cup of water to thin to about the consistency of pancake batter.
• Combine the vinaigrette and cooked barley and mix to thoroughly coat the barley. You may not use all the vinaigrette. Set up two serving bowls. Evenly divide the barley between the two bowls. Top each with the olives, tomatoes and capers. Season with a pinch more salt and garnish with the cilantro.

Steps:

• Blend all ingredients in a blender until smooth.

Steps:

• Blend olive oil, vinegar, honey, tahini, garlic, salt, Italian seasoning, and black pepper together in a blender until smooth.
• Pour dressing into a bowl, cover with plastic wrap, and refrigerate until the flavors blend, at least 1 hour.

Steps:

• Combine the tahini, olive oil, olives, vinegar, parsley, mustard, shallot, thyme and orange zest in a mixing bowl and whisk until evenly incorporated. Season with salt and pepper.

Steps:

• Combine all ingredients in a blender; blend on high speed until smooth. Refrigerate in an airtight container up to 5 days.