Veggie Power Salad with Lemon Tahini Dressing

Veggie Power Salad with Lemon Tahini Dressing

Blushing Belle

A lunch that will reenergize you! The carrot ribbons and red endives offer a delicious crunch, and lentils lend a delicious peppery taste. The crisped-edge Creamer potatoes act as a veggie crouton, soaking up the delicious lemon tahini dressing.


Note: This salad tastes best at room temperature.


Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Naturally Fat Free GF Gluten Free Like All Potatoes Source of Potassium


Preheat oven to 350°F. Toss the diced potatoes with the olive oil and season with salt and pepper. Distribute evenly on a baking sheet and bake for 20 to 30 minutes depending on the size, stirring half way through. The potatoes should have a golden crispy crust on the edges yet still be tender in the middle.

Toss all the ingredients together in a large bowl. If making ahead, cover in plastic wrap and keep in the fridge. Add the lemon tahini dressing when ready to serve.

Mix all ingredients for dressing together in a food process or small blender. Season with salt and pepper to taste. Makes about one cup of dressing. Refrigerate for up to two weeks.

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