When I first tried this salad a few months ago, it was ok but it did not overwhelm me. Surprisingly, the mayo in it did nothing for me. It wasn't horrible but it did not leave me wanting more. The tahini dressing completely turned this salad around.
I recently made Ashley Nicole Rice's Summer Fruit & Veg Salad. OMG, it is so good. I was floored at how delicious it was. Here is a link to her recipe https://ashleynicolerice.com/vegan-summer-party-fruit-veg-bowl/. After my third batch of Ashley's salad, I thought to myself, I wonder how the Waldorf salad would be with the tahini dressing. All I can say is I am so glad I tried it. Already on my third batch of it too. The sweet fruit pairs so well the the savory dressing. Keeps you wanting more and more.
Let's get to the recipe. Here is what you will need.
2/3 black lentils
1 1/4 cup water
1 bay leaf
1 heaping cup sweet green grapes cut in quarters
1 large granny smith diced
1/2 cup sunflower seeds
1/2 cup organic raisins
1/2 cup dried cherries
1/2 cup dried cranberries
2-3 stalks of celery finely diced
Optional: shredded romaine, spinach
1/2 cup tahini
1/2 cup water
1 tbsp freshly squeezed lemon juice
2 to 3 tbsp nutritional yeast
2 tbsp tamari
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/8 tsp black pepper
Let's start cooking the lentils. Add to a medium pot with a lid the lentils, 1 1/4 cup water and bay leaf. Bring to a boil, reduce the heat to medium low, cover and let simmer for about 25 minutes. Once done, remove from the heat, let cool and remove the bay leaf.
Let's make the dressing. Add all of the dressing ingredients to a medium bowl and whisk until smooth and creamy. Set aside.
Let's make the salad. Add all of the salad ingredients to a large bowl and toss to combine. Add the dressing and toss some more. Give it try.
You can enjoy this salad by itself or over some shredded romaine and spinach. That is a perfect lunch. Enjoy.