The tahini (sesame paste) dressing makes a great topping for steamed vegetables.
Total time to prepare: 20 minutes
2 sweet bell peppers, chopped
2 bunches scallions, white and pale-green parts only, chopped
1 Tbs. + 1 Tbs. extra-virgin olive oil
1 Tbs. tahini
1 Tbs. fresh lemon juice
1 small clove garlic, finely minced
1 Tbs. reduced-sodium soy sauce
6 cups salad greens
• Preheat the oven to 450°F.
• Toss the peppers and scallions with 1 Tbs. of the olive oil on a rimmed baking sheet. Roast until lightly browned in spots, 12-15 minutes. Remove and allow to cool.
• In a large bowl, whisk the tahini, lemon juice, garlic, and soy sauce with the remaining 1 Tbs. of olive oil.
• Toss the salad greens with the dressing. Top with the peppers and scallions.
Per serving (2 cups)—
Sodium: 170 mg
Total Fat: 9 g
Saturated Fat: 1.5 g
Carbohydrates: 15 g
Protein: 5 g
Fiber: 6 g