PCC Lemon Tahini Dressing
Yield: About 1 1/2 cups
- 1 rib celery Add to list
- 1/4 yellow onion Add to list
- 1 green onion Add to list
- 1/2 green bell pepper Add to list
- 1 teaspoon minced garlic Add to list
- 1/4 teaspoon salt Add to list
- 1 teaspoon black pepper Add to list
- 3/4 cup lemon juice Add to list
- 3/4 cup tahini Add to list
- 1/4 cup safflower oil Add to list
In a food processor puree celery, yellow onion, green onion, bell pepper, garlic, salt, pepper and lemon juice. Add tahini and pulse until incorporated. With the food processor running, slowly add oil to emulsify.
Each 2 tablespoon serving: 134 cal, 12.6g fat (1.4g sat), 0mg chol, 18mg sodium, 4.6g carb, 1.6g fiber, 2.7g protein
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!