I don't know how I took this picture sideways or how to straighten it out. I'm not so computer literate. In the photo, the tahini dressing is actually over my favorite couscous recipe.
I was looking for a dairy-free tzatziki dressing to go with the falafel a couple weeks back as two of our guests had milk allergies. This dressing was exactly what I was looking for. In fact, I preferred it over the Tzatziki.
Two years ago, we had some leftover pomegranates and served this salad dressing with that fruit substituting the strawberries at Christmas. The rich color and flavor was fabulous. I remembered that recipe contained basil. When planning Dinner Club two weeks ago, I knew it would highlight our prolific basil. The dressing appeared to go over well. Fely even added it to her pasta. (I hope that didn't mean the pasta was bad.)
The first time I had a pomegranate salad dressing was in an underground restaurant in Budapest. I was disappointed, but still thought it was a good idea. Last week, we had a few pomegranates leftover from breakfast, and I decided to find a recipe to make a dressing for our parents as we had both sets over for lunch after church. The closest thing I found was a strawberry salad dressing in "Moosewood Restaurant New Classics." I substituted Pomegranates for the Strawberries but kept the rest of the recipe consistent. It was fabulous.
I love the ingredients in this recipe. It came complements of "Moosewood Restaurant Cooks at Home." Naturally, I chose to make this recipe in the winter when oranges were at their peak. Local citrus is best when purchased from a trusted fruit stand as opposed to from a grocery store.