Veggie Power Salad with Lemon Tahini Dressing Veggie Power Salad with Lemon Tahini Dressing

Veggie Power Salad with Lemon Tahini Dressing

A lunch that will reenergize you! The carrot ribbons and red endives offer a delicious crunch, and lentils lend a delicious peppery taste. The crisped-edge Creamer potatoes act as a veggie crouton, soaking up the delicious lemon tahini dressing.

 

Note: This salad tastes best at room temperature.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Preheat oven to 350°F. Toss the diced potatoes with the olive oil and season with salt and pepper. Distribute evenly on a baking sheet and bake for 20 to 30 minutes depending on the size, stirring half way through. The potatoes should have a golden crispy crust on the edges yet still be tender in the middle.

Toss all the ingredients together in a large bowl. If making ahead, cover in plastic wrap and keep in the fridge. Add the lemon tahini dressing when ready to serve.

Mix all ingredients for dressing together in a food process or small blender. Season with salt and pepper to taste. Makes about one cup of dressing. Refrigerate for up to two weeks.

Step 1 out of 3

Preheat oven to 350°F. Toss the diced potatoes with the olive oil and season with salt and pepper. Distribute evenly on a baking sheet and bake for 20 to 30 minutes depending on the size, stirring half way through. The potatoes should have a golden crispy crust on the edges yet still be tender in the middle.

Step 2 out of 3

Toss all the ingredients together in a large bowl. If making ahead, cover in plastic wrap and keep in the fridge. Add the lemon tahini dressing when ready to serve.

Step 3 out of 3

Mix all ingredients for dressing together in a food process or small blender. Season with salt and pepper to taste. Makes about one cup of dressing. Refrigerate for up to two weeks.

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