INGREDIENTS
1/4 cup (60 ml) olive oil
3 c. to tab (45 mL) red wine vinegar
1 c. to tab (15 mL) maple syrup
1 c. to tab (15 mL) tahini (sesame butter)
1/4 tsp. tsp (1 mL) salt
1/4 tsp. tsp (1 mL) freshly ground black pepper
18 t (4.5 L) of mixed greens (baby spinach, endive, leaf lettuce, etc.)
1 carrot cut into julienne
1/2 cup (125 ml) toasted pecans
1/3 cup (80 mL) dried cranberries
PREPARATION
1. In a bowl, using a whisk, mix oil, vinegar, maple syrup, tahini, salt and pepper until the sauce is smooth. Book. (The dressing will keep in the refrigerator overnight. Mix well before using.)
2. In a large bowl, combine lettuce, carrots, pecans and cranberries. Drizzle the salad with reserved sauce and toss to coat the ingredients.
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