Hearty Greens with Creamy Tahini Dressing

Hearty Greens with Creamy Tahini Dressing
 
Ingredients
  • 6 cups (1.5 L) lightly packed baby spinach leaves
  • 6 cups (1.5 L) lightly packed torn escarole, leaves
  • 6 cups (1.5 L) lightly packed torn frisée
  • 1 carrot, julienned
  • ½ cup (125 mL) toasted pecan halves, halved
  • ⅓ cup (75 mL) dried cranberries
  • Creamy Tahini Dressing:
  • ¼ cup (60 mL) extra-virgin olive oil
  • 3 tbsp (45 mL) red wine vinegar
  • 1 tbsp (15 mL) maple syrup
  • 1 tbsp (15 mL) tahini
  • ¼ tsp (1 mL) each salt and pepper
Instructions
  1. Creamy Tahini Dressing: In bowl or glass jar, whisk or shake oil, vinegar, maple syrup, tahini, salt and pepper until combined.
  2. In large bowl, combine spinach, escarole, frisée, carrot, pecans and cranberries.
  3. Drizzle with dressing; toss to coat.

 

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