Tahini Salad

This is sort of a cross between a Fattoush and Greek Salad. For extra dressing, simply double the ingredients.

For Salad:
6 Roma -a.k.a.- Plum Tomatoes (chop into medium chunks)
3 Cucumbers (chop into medium chunks)
1 Green Bell Pepper (chopped)
1 Cup Fresh Parsley (chopped)
1 Cup Pitted Kalamata Olives
15 oz Can of Chickpeas (drained & rinsed)

For Tahini Dressing:
1 Lemon
1/4 Cup Tahini (Sesame Seed Paste)
1/4 Cup Water (plus 2 TB water)
1/2 tsp Salt
2 Garlic Cloves (crushed)

You can use a "Garlic Press" to crush the garlic cloves. I didn't have this tool on hand, so I chopped the garlic and used the bottom of a drinking glass to crush them in a bowl. Mix the tahini, water, salt, crushed garlic and squeezed lemon juice until smooth. Toss salad ingredients and dressing into large salad bowl.

Light Lunch Salads

Spinach Strawberry Salad includes: Fresh Spinach, Sliced Strawberries, 1 can Mandarin Oranges, Sunflower Seeds, Annie’s Raspberry Vinaigrette Dressing. Exact measurements are not important. Base portions on your individual taste. This is an easy, quick toss salad.

3-Bean Salad includes: Lima Beans, Kidney Beans, Chickpea (aka Garbanzo Beans), chopped Red Bell Pepper, chopped Green Bell Peppers (or Cucumbers), chopped Red Onion, frozen corn and your favorite Italian Salad Dressing. This dish is easy to create. Just throw in desired amounts of ingredients and toss. Exact measurements are not important. Portions are based on individual taste. Serve cold or at room temperature.