Lemon-Tahini Dressed Kale with Pine Nuts and Cranberries

kaleThese days I’m addicted to kale and totally over my normal vinaigrette go-tos: homemade apple cider and balsamic vinaigrette, so I tried my hand at a lemon-tahini dressing.  I always feed bad for that lonely can of tahini that sits in my fridge after I’ve gotten the urge to make humus–the only reason I can normally think to use sesame paste. With this new addition, that sad old can is put to good use with this kale salad tossed with toasted pine nuts and cranberries.

Lemon-Tahini Dressing

  • juice of 1 lemon
  • 1 heaping tablespoon tahini
  • 3 tablespoons of water
  • 1 tablespoon olive oil
  • pinch of salt
  • pinch of paprika
  • crushed garlic clove

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