It’s finally warm out and it’s time to break out the summer salads. We found the first of the summer peaches this weekend and I wanted to make this recipe I remember finding in a magazine recently.
This salad makes my mouth super happy because of the combination of sweet and tangy and my body happy because it’s low-fat and gluten-free.
I found a great little pre-packaged mix of tri-colored heirloom tomatoes the same day so it was destiny that I make this. I love the mix of color from the orange, yellow and red heirlooms. It makes a very attractive looking salad. I would even top this with a grilled chicken breast if I was having this as a meal rather than a side.
I found this beautiful salad recipe at EatingWell.comhad to make it immediately. It’s even more mouthwatering in person than in the photo. All of the flavors in this salad compliment each other like a symphony. The saltiness of the cheese, the sweetness of the walnuts, the tang of the dressing and the crunch of the cabbage is almost more than one mouth can take.
Looks fancy but it’s really easy to put together. This recipe pretty much just comes down to 2 easy steps. The dressing and the walnuts. You can save a step if you have already candied walnuts.
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New to tahini? Here is a brief summary:
About.com describes tahini as a ground sesame seed paste, similar to peanut butter. It is a creamy, oily, and smooth nut butter rich in calcium. Look for tahini in a glass jar or a can, and sometimes in a powdered, dehydrated form in health food stores, or in the ethnic foods aisle of your regular grocery store. You can also find fresh tahini in the refrigerator section next to the hummus in larger well-stocked grocery stores.
Tahini has 9 grams of protein per 2 tablespoons. It reminds me of thin peanut butter. This recipe has a tangy peanutty flavor, really really good.