This salad from Chef Sarah Russo of Chicago-based Salad Club packs a flavor and texture punch, and it's a delicious way to explore an alternative, plant-based protein. Look for blocks of tempeh in the produce or health food section of the supermarket, near the tofu.
In a medium bowl, whisk together 1/4 cup tahini, 1/4 cup water, 2 tablespoons pure maple syrup, 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon minced garlic and 1/2 teaspoon kosher salt. Drizzle in 2 tablespoons extra-virgin olive oil, whisking continuously. Refrigerate until needed.