I put Molly Yeh's simple tahini dressing on pretty much everything. Aside from salads, it's also great on roasted vegetables, like in this grain bowl that I make for my weekday lunches. Tahini's quirk is my favorite feature for meal prep: After you mix the salad dressing together, store in the fridge, where it will thicken up as it sits. You just need to thin out with a little bit of water (or lemon juice) when you go to dress your salad. That way I know it won't leak all over my lunch bag and just thin it out before I eat lunch.