Carrot Salad with Tahini Dressing

2 C Julienne Carrots

1/2-3/4 C organic raisins, soaked in water

1/2 roasted spicy chick peas

1 C chopped flat leaf parsley

2-3 TBS tahini

2-3 TBS Bragg's apple cider vinegar

Few TBS water

Sea salt

Pepper

Bring a few cups of lightly salted water to a boil in a medium size sauce pan. While the water is heating, you can julienne your carrots.

When the water boils, add the carrots for about thirty seconds. You want to quickly blanched them, not cook them.

Drain the carrots and add them to a large bowl. Drain the raisins and add them to the carrots. Add the chopped parsley and roasted chick peas.

In a small bowl, combine the tahini, a pinch of salt and pepper, the vinegar and a few TBS of water. Whisk together. The tahini will seize up....don't worry! Just gradually add water to achieve the consistency of a thick smooth dressing.

Add the dressing to the carrot mixture and mix well until all the ingredients are coated. 

Serves 4-6

Notes: Diced red onion would be a nice addition to this salad! This time I purchased spicy roasted chick peas, but you can season and roast your own.

Tabouli

I think it's safe to say that spring has finally arrived, after the winter from you know where. One of my favorite salads in warmer weather is Tabouli. During the summer months, the ingredients are found in abundance. Tabouli is great to pack for lunch or take along to picnics and BBQ's. I tweaked the traditional recipe by adding some quinoa to boost the protein.

Tabouli

2 C chopped parsley

1 C chopped mint

1 lg cucumber, finely diced

1 lg tomato, finely diced

1 small red onion, finely diced

1/2 C bulgur wheat

1/2 C quinoa

1/2 C extra virgin olive oil

1/4 C fresh lemon juice

1/2 tsp salt

1/4 tsp pepper

water for preparing the bulgur and quinoa

In a small saucepan, cover the quinoa with water and allow to sit for 10-15 minutes. drain the quinoa in a strainer and return to the pan. Bring the quinoa and 3/4 C of water to a boil. Cover and reduce to a simmer until water is absorbed and quinoa has sprouted. Remove from heat and allow to cool.

In a small glass bowl, combine the bulgur and 1/2 C of hot water. Cover and let sit until all the water is absorbed.

While you wait for the quinoa and bulgur, prepare the rest of the salad. Finely chop all the ingredients and place in a large mixing bowl.

Make the dressing in a small bowl or use a small mason jar. Combine the olive oil, lemon juice, salt and pepper. Whisk or shake well.

When the bulgur and quinoa are cool, combine all ingredients well.

Makes about 8 cups.

Notes: If you don't rinse the quinoa, it will have a bitter taste. If you can't eat bulgur because of the gluten, use all quinoa. 1 C of quinoa will require 1 1/2 C of water.