Golden Beet And Kale Salad

• 1 bunch Curly Green Kale
• 1/4 cups Green Onion, Thinly Sliced
• 1/4 cups Green Bell Pepper, Chopped
• 1/4 cups Fresh Basil Leaves
• 1/4 teaspoons Dried Oregano
• 2 cloves Garlic
• 1/2 cups Tahini
• 1/3 cups Tamari, Then Fill The Cup Up To 1/2 Cup Mark With Water
• 1/2 cups Apple Cider Vinegar
• 3/4 cups Sunflower Oil
• 1/2 cups Finely Shredded Carrot
• 1/2 pounds Golden Beets
• 1/4 cups Broccoli Sprouts

1. Rinse and remove ribs from kale. Chiffonade leaves and put into large bowl. Add green onion and bell pepper.
2. In a food processor add basil, oregano, garlic, tahini, tamari/water, and vinegar and pulse to combine and mince herbs and garlic. With processor running slowly add oil. Remove dressing to container. Dressing can be made up to 5 days ahead and kept in an airtight container in refrigerator.
3. Using the grater attachment on your food processor, grate carrot and place in bowl with other vegetables. Wash and peel beet. Use processor to grate beets and add to the bowl. Add sprouts.
4. Add dressing and toss/massage into the kale. This will help soften the kale. Make the salad at LEAST 15 minutes before serving.
5. You will have dressing left over.

curly, ubc, ubc, ubc, ubc, garlic, tahini, up, apple cider vinegar, ube, carrot, golden beets, ubc

Taken from tastykitchen.com/recipes/salads/golden-beet-and-kale-salad/ (may not work)