Lentil & Kale Salad with Garlic Tahini Dressing

Name: Lentil & Kale Salad with Garlic Tahini Dressing
Ingredients: 4 cups (1 L) kale, spine removed and chopped; 2 cups (500 mL) cooked green lentils; 1 1/2 cups (375 mL) cooked quinoa; 1/3 cup (75 mL) dried cranberries; 1/3 cup (75 mL) toasted almonds (reserve some for garnish); 1/3 cup (75 mL) chopped fresh cilantro; 3 Tbsp (45 mL) tahini; 1 lemon, zest and juice; 1-2 garlic cloves, minced; 1 tsp (5 mL) cumin; 1 tsp (5 mL) coriander; 1 tsp (5 mL) honey; 1/4 cup (60 mL) canola oil

www.lentils.org

44 cups (1 L) kale, spine removed and chopped 2 cups (500 mL) cooked green lentils 1 1/2 cups (375 mL) cooked quinoa 1/3 cup (75 mL) dried cranberries 1/3 cup (75 mL) toasted almonds (reserve some...

Keywords

whole green
vegetarian
home cook
english
30 min. meals
fall
kale
quinoa

View full recipe on www.lentils.org

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