i made this dressing last night for our salad..it could be my new favorite beating out the peanut butter asian dressing. here it is:

5-6 carrots

a 3-4 inch by 1 inch piece of ginger, remove skin

2 T of tahini

a splash of olive oil

5 T of lemon juice

salt and pepper to taste.

puree in a blender or food processor. you an add more lemon juice or olive oil to adjust the tang to your liking and to thin it a bit for easier tossing potential. i would definitely recommend tossing the salad with the dressing before serving in bowls to get maximum coverage. this dressing is slighty sweet and refreshing from the carrot ginger combo with a bit of creaminess from the tahini and tang from the lemon juice.....

salad details:

red leaf, mesculin, simpson lettuce from our garden

sliced fresh mushrooms

walnuts

dried cranberries

faux parmasian...just toss and eat..oh so yummy!!

the pale yellow bowl was made by our good friend charity davis woodard.

the mini small salt and pepper pinch bowls were made by my hubby, chris.