Had some friends over for dinner and was going on an Asian theme. Was making some stir-fry like chicken dish and was looking for a salad to go with it. I found a great Cooking Light recipe to pair with it based on a whole page of kale salad ideas they had.
I went with the Tahini-Lemon Dressing — quick, easy and refreshing!
1 tablespoon fresh lemon juice
2 teaspoons lower-sodium soy sauce
6 cups thinly sliced stemmed Lacinato kale
3/4 cup cooked quinoa (I did not include this)
Combine water, lemon juice, olive oil, tahini, soy sauce, and pepper in a large bowl, stirring with a whisk.
Add kale (and cooked quinoa; toss) — I did this in a more normal salad way. After making the dressing, I dressed the salad/kale.
Delicious, I’m addicted. I’ve made it twice since they’ve been over. And the dressing keeps/holds well, so you can make a good amount and just keep it in the fridge.