Crunchy Green Tahini Salad

• 2 12-oz. bunches kale, stems removed
• 1/2 cup lemon juice
• 13 cup olive oil
• 2 Tbs. tahini
• 2 Tbs. Bragg Liquid Aminos, optional
• 3 cloves garlic, peeled
• 1/4 tsp. honey, optional
• 1 cup chopped parsley or mint
• 1 cup grated carrots
• 1 lb. roasted red potatoes
• 1/4 cup dried cranberries
• 1/2 cup toasted pine nuts or almonds
• 1 orange, divided into segments
• 1/2 cup feta cheese

1. Stack 8 kale leaves, and roll into tight cylinder.
2. Slice into thin strips.
3. Repeat with remaining kale.
4. Transfer to large bowl.
5. Blend 1/3 cup water, lemon juice, oil, tahini, Bragg Liquid Aminos (if using), garlic, and honey (if using) in blender or food processor until smooth.
6. (Youll have about 1 cup dressing.)
7. Toss kale with 3/4 cup dressing, more if using any add-ins.
8. Season with salt and pepper, if desired.

bunches kale, lemon juice, olive oil, tahini, bragg liquid aminos, garlic, honey, parsley, carrots, potatoes, cranberries, nuts, orange, feta cheese

Taken from www.vegetariantimes.com/recipe/crunchy-green-tahini-salad/ (may not work)