Honey Cardamom Caramel

Yesterday my good friend and
neighbor called to see if I had any tahini that she could borrow for a salad
dressing she was making.  Almost as quick as she had come to get the
tahini, her little Elle was back on my doorstep with my tahini and a crazy good
salad in hand (I have the best neighbors).  The remainder of the day and
into the following morning, I couldn't get that salad out of my head.  I
was craving it!  I had to have it and so I did, for lunch (and dinner
too). 

Crunchy Kale and Green Apple
Salad







4 cups kale, washed, trimmed,
and shredded (I used baby kale)



2 cups red cabbage, shredded



2 cups green cabbage, shredded



2 Granny Smith apples, julienned



1 cup almonds, roughly chopped



1 cup raisins







In a large bowl combine kale,
red cabbage, green cabbage, apple, almonds, and raisins.  Pour the dressing
over the salad and toss to coat.  Serve.







Maple Orange Tahini Dressing







2 oranges, juice of (1/2 cup)



1 tablespoon pure maple syrup



3 tablespoons tahini



Pinch of salt



1/3 cup olive oil



Lemon juice to taste







Combine the orange juice, maple
syrup, tahini, and a pinch of salt in a medium bowl and whisk together. 
Slowly drizzle the olive oil into the bowl in a steady stream constantly
whisking.  Add lemon juice to taste.  Taste and adjust seasoning if necessary.







I halved this recipe and ate it
for lunch and dinner and finished it off.







Recipe slightly adapted from Use Real
Butter