My Plantcentric Journey

This is a recipe from Sparkpeople that I double and keep in glass jars in the fridge.  It is our go-to salad dressing.  It kind of has a tangy Caesar taste.    You could also use it to put in sandwiches in place of mayo.   I change it up a tiny bit by using Bragg Liquid Aminos in place of soy sauce.  Tahini is ground up sesame seeds and tastes quite a bit like peanut butter.

Tangy, Creamy Balsamic Vinaigrette

Submitted by: SP_STEPF

This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.

Minutes to Prepare: 3
Number of Servings: 8


This dressing is quite thick, especially after being refrigerated. Feel free to thin it with additional water.


      1/2 cup balsamic vinegar
      1/4 cup tahini
      1 tablespoon low-sodium soy sauce
      3 cloves garlic
      1 teaspoon ground black pepper
      1/4 cup water
    handful fresh parsley or 1 sprig fresh rosemary, leaves only (optional)
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Place all ingredients in a blender or Magic Bullet and process until smooth. Add more water if needed to thin the dressing. Refrigerate for up to a week.Serving Size: 8 servings, two tablespoons each

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 55.5
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.8 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.5 g
View full nutritional breakdown of Tangy, Creamy Balsamic Vinaigrette calories by ingredient

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