This has been an interesting week and Miko agrees doing what he can to get more attention around our busy schedules.
We’re all looking forward to the weekend and to fall since we’re getting more hints of it here with cooling temps and turning leaves. Fall inspired this simple dressing and this recipe is super fast to whisk together in a bowl, no blender needed. It uses whole tahini, not oil. It also sings fall with maple syrup, the real stuff, and tangy Dijon mustard.
Simple Fall Dressing
- 2 tbsp. tahini
- 2 tbsp. maple syrup
- 2 tbsp. Dijon mustard
- 2 tbsp. apple cider vinegar
- water as needed
Whisk together in a bowl. Serve and enjoy. Makes 2-4 servings.
About as simple as it gets, right? And with ingredients you probably have in your pantry. The tahini can even be swapped with nut butter or blended seeds if needed.
Simple and fast is what I need this week. Professional chefs would recommend coating a salad of endive and other seasonal greens. I say use what you have on hand for a salad and in my case it’s spinach, carrots, cauliflower, and a can of pinto beans.
Which this dressing worked perfectly for with a creamy, tangy, and warming sweetness of fall.
Keep it simple and fun with this dressing.
I’m denying that fall is inevitable at the moment, but this dressing look delicious for any season.
I hear ya and it can get cold here. But I do love pumpkins and turning leaves.
This looks so simple and easy Christine! We’re are looking forward to cooler temps, so weird for it to be 90 degrees here again today (almost) in Buffalo, that is insane! Where is the snow please? Hehe.
That is crazy for this time of year! In the 80s here which is a welcome change. Thanks on the dressing.