Jessica Holmes Makes Roasted Vegetable Salad With Tahini Dressing by: Jessica Holmes. Posted: Sep 29, 2018 / 05:00 AM PDT. Updated: Jan 18, 2019 / 04:03 PM PST. by: Jessica Holmes.

½ teaspoon smoked paprika. ½ teaspoon onion powder. Salt and pepper to taste. 3 cups arugula, washed and stems removed. 1 cup chopped radicchio (optional) ...

A Healthy & Flavorful Delight! By Jason Griffith Looking for a vibrant, satisfying, and incredibly healthy meal that’s packed ...

Tue., Nov. 14, 2023 Roasted Vegetable Salad With Tahini and Grapes can be made with any combination of roasted vegetables. (Tom McCorkle/For the Washington Post) ...

For the dressing and salad: Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt and pepper in the now-empty bowl until creamy and thoroughly combined, about 30 seconds. Reserve ...

This plant-based, vegan Low FODMAP Crispy Chickpea Chopped Salad with Lemon Tahini Dressing just might become your favorite lunch. Lots of fresh, juicy vegetables, crispy, roasted chickpeas ...

There is a salad on our table almost every single night. Usually it’s lettuce. More often than not, just a bowl of slivered romaine with a tart vinaigrette. Super simple.

Trim ends from eggplant; slice it crosswise into ¾-inch-thick rounds. Cut the rounds into ¾-inch pieces. Place on an oiled baking sheet. Trim zucchini ends; slice each crosswise into ½-inch ...

For the dressing and salad: Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt and pepper in the now-empty bowl until creamy and thoroughly combined, about 30 seconds. Reserve ...

To make the salad, you chop the vegetables until you have about 4 cups of jewel-toned pieces, and then toss them with a couple of handfuls of baby spinach leaves, some fresh parsley and halved grapes.