I love, love love these hearty wintery salads we’ve been making of late. They are just so delish and satisfying. This Carrot & Kale Salad is a step above though. Why, you ask? Well, because it’s tossed with the most wonderful, creamy, Honey Tahini Dressing.
All that and it’s dairy-free to boot! So, you can use as much of the dressing as you want. Seriously!
Any night of the week is a good one in our home when we can sit down to a nice, hearty salad that’s just bursting with different flavors and textures. There’s no hard and fast rule to how you should assemble your salad. Heck, I switch up my combos up all the time. But I do strongly believe that a good salad needs to hit on each of the below elements to be truly satisfying and crave-worthy. Let’s call them guidelines instead of rules, alright? Okay! Let’s go!
When I was young, I was fiercely interested in everything my Grandma did. She was an amazing woman. She was a Vermonter to the bone, she hooked the most beautiful rugs you’ve ever seen, and most importantly, she cooked SO many delicious things. Better yet, she had a lot of great tricks for how to NOT be wasteful (she grew up during the Depression, mind you!). I always found it fascinating, and it really puts things into perspective.
For example, she showed me how to use leftover pie crust trimmings. She would cut them into triangle shapes, place them on a baking sheet and sprinkle cinnamon and sugar over them. Then she’d pop them into the oven and in a few minutes’ time, they’d come out as wonderful delicious little cookies. What a treat for the cook! (And the cook’s granddaughter.)
That’s really just a taste of what she taught me. Pun intended.