Field Greens Salad With Creamy Black Pepper & Sage Dressing

{ Serves 4 }

You can tell from this dressing that I love creamy stuff. This dressing also makes an excellent pasta sauce.

You simply cannot complain that raw recipes are too complicated. I won’t hear it. What can be simpler than this?

Thank you, Charlene Edgerton, for sharing this recipe.

  • 6 tablespoons raw sesame tahini
  • 2 tablespoons light miso paste
  • ~24 fresh sage leaves
  •  1 teaspoon Himalayan salt
  • 2 tablespoons cold-pressed extra-virgin olive oil
  • 3 to 4 teaspoons freshly ground black pepper
  • 2 lemons, juiced
  • 1½ tablespoons raw agave nectar
  • 4 cups mixed mesclun salad greens
  1. Combine the tahini, miso and sage in a blender and whir until creamy.
  2. Add the salt, oil, pepper, lemon juice and agave nectar and blend again.
  3. Add a bit of water if necessary; be careful not to make the dressing too runny.
  4. Rinse and spin the greens, and transfer to a serving bowl.
  5. Toss with the dressing and serve.

TIP

You can buy a wide variety of fresh, organic greens at most good produce markets, and many vendors now sell them premixed. The advantage of buying the greens premixed is that you get a variety that is fresh, and you’re less likely to have greens go bad in your fridge.

Warm Regards,

Carol

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ABOUT THE AUTHOR

CAROL ALT is a pioneer and chameleon in the entertainment industry; constantly on the lookout for new challenges. Since her days as the world’s most renowned Supermodel, Carol has gone on to be multi-award winning actor, successful entrepreneur, best-selling author on Raw Food and Nutrition, and the host of A Healthy You & Carol Alt on FOX News Channel.