'Plain Jane' Salad with Poppy Tahini Dressing

'Plain Jane' Salad with Poppy Tahini Dressing
Staff Writer
"Plain Jane" Salad with Poppy Tahini Dressing
Amie Valpone
"Plain Jane" Salad with Poppy Tahini Dressing

I’m all about plain Jane meals.

I mean, who doesn’t love a simple salad?

It’s kinda like that feeling when you have been away from your kitchen for too long... traveling or on vacation... and all you want to do is get into your own kitchen to enjoy a clean, fresh salad.

Am I right?

You know, it’s the simple plain Jane salad that we all love — but this time with a bit of a twist with a fancy poppy seed dressing.

So, go ahead and say hello to my new favorite lunch.

4
Servings
204
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Cups  chopped Romaine lettuce
  • large Roma tomato, sliced
  • 1/2  medium-sized red onion, sliced thinly
  • cucumbers, sliced
  • 1/2  Cup  tahini
  • 2  Tablespoons  balsamic vinegar
  • clove garlic
  • 2  Tablespoons  poppy seeds
  • 1  Cup  unsweetened green tea
  • 2  Tablespoons  grapefruit juice
  • 1/6  Teaspoon  sea salt
  • 1/6  Teaspoon  freshly ground white pepper

Directions

Arrange the lettuce, tomato, red onion, and cucumbers in a large serving bowl. Combine the remaining ingredients in a blender and pulse until smooth. Transfer to a sealed container. Refrigerate the vegetables and dressing for 2 hours before serving. When ready to serve, pour the dressing over the salad right before serving. Enjoy.

Nutritional Facts

Total Fat
13g
19%
Sugar
4g
4%
Saturated Fat
2g
8%
Carbohydrate, by difference
19g
15%
Protein
7g
15%
Vitamin A, RAE
874µg
100%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
205µg
100%
Calcium, Ca
182mg
18%
Choline, total
20mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
301µg
75%
Iron, Fe
3mg
17%
Magnesium, Mg
58mg
18%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
268mg
38%
Selenium, Se
1µg
2%
Sodium, Na
45mg
3%
Water
256g
9%
Zinc, Zn
2mg
25%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.