Published on March 18, 2019

Mixed Green Salad with Tahini Dressing

Yields 4-5 servings

  • 1 package of green lettuce/arugula mix
  • ¾ cup thinly sliced red onion
  • 1 Tbl dried pumpkin or sunflower seeds

Tahini dressing:

  • ¼ cup tahini
  • ½ cup water
  • ½ tsp salt
  • 4 Tbl fresh lemon juice

Instructions

  1. Place greens/arugula mix and red onion in a large bowl.
  2. Mix the dressing ingredients and add to salad.
  3. Mix well and serve with pumpkin or sunflower seeds.

 

Nutrition information:

~40 calories    ~3g fat            ~2g protein     ~200mg sodium

Register Today!

GLP-1 Nutrient Needs

September Cooking Demonstration  
 

The use of GLP-1 medications is on the rise, especially for weight management.

Join Meg Mangan, MS, RD, LDN, CDCES as she prepares delicious dishes that help meet your nutrition needs while on GLP-1 medications.

You don’t want to miss this complimentary session! 

Date: Wednesday, Sept 9 from 12-1pm

Location: NC Heart & Vascular Hospital Demonstration Kitchen, 1st Floor

GPS: Use 2800 Blue Ridge Road (The NCHV Hospital tower is beside the 2800 building)

Email ashley.honeycutt@unchealth.unc.edu to register

Spots are still available for our August 18th evening demo