Spinach and Chard Salad With tahini vinaigrette
Chard works well with spinach in this fall salad, but be sure to remove tough stems and use only the leaves. The vinaigrette is also good on grilled or roasted vegetables. Tahini is available in many supermarkets, or try Middle Eastern markets for more choices.
Ingredients
- 2 tablespoons tahini
- ¼ cup olive oil
- 2 teaspoons sherry vinegar
- 1 teaspoon lemon juice
- ¼ teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 garlic clove, crushed
- 4 cups fresh spinach leaves
- 3½ cups torn chard leaves, stems removed
- 4 thin slices of a medium or small red onion
- 2 tablespoons dried cranberries
Directions
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In a medium bowl, whisk together the tahini, olive oil, vinegar, lemon juice, honey, salt and pepper until combined. Stir in the garlic clove. Let sit while you prepare the salad.
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In a large bowl, toss together the spinach and chard. Separate the onion and arrange the slices on top, then sprinkle on the dried cranberries.
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Strain the garlic clove from the dressing, then drizzle it on the salad. You may not need all of it; use your discretion. Toss and serve immediately.
Recipe courtesy of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.Share this recipe
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