This dish makes use of parsley, balsamic vinegar, and tahini in an unusual twist on a carrot-not-chickpea hummus. Although this is delicious enjoyed on a bed of mixed greens, it makes a tasty topping for crackers or toast as well. The beautiful color of the salad comes from the 1.5 cups of pureed spinach in the dressing...it really couldn't possibly be more nourishing.
Ingredients 3 cups carrots, pulsed in a food processor or grated if you have more time than sense 2.5 tablespoons tahini 1.5 cup frozen spinach, thawed 1/2 teaspoon salt 2 tablespoon honey 1/4 teaspoon cracked pepper 1 small bunch parsley ( 1 cup minced) 2 cloves garlic 1/4 cup balsamic vinegar ( or balsamic vinegar reduction if you don't like acidity) Directions To begin, pulse carrots and set aside. Add remaining ingredients to the blender and puree for 3-5 minutes until completely combined. Add more salt or honey to taste. Pour into a mixing bowl with the carrots and stir to combine. Enjoy right away or kept chilled overnight to let the flavors meld.
1 Comment
Ksthy
1/19/2017 07:41:09 am
Yum!!
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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