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.


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,



Share on facebook
Share on twitter
Share on pinterest
Share on email


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.