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
- Creamy Tahini Dressing: In bowl or glass jar, whisk or shake oil, vinegar, maple syrup, tahini, salt and pepper until combined.
- In large bowl, combine spinach, escarole, frisée, carrot, pecans and cranberries.
- Drizzle with dressing; toss to coat.