Green Tahini Salad

2 bunches of kale, stems and tough ribs removed-cut into small bite size pieces

1 c chopped parsley leaves
1/2 c chopped fresh mint
1 pound warm roasted potatoes *can use sweet potatoes instead!
dried cranberries
toasted pinenuts or almonds (slivered or chopped up)
mandarin oranges or orange segments (optional)
1/2 cup RAW sprouted pumpkin seeds (optional)
1/2 head of raw cauliflower, finely chopped (optional)

Tahini Dressing
2 T well stirred tahini
1/3c water
1/2c fresh lemon juice
1/3c olive oil
3 cloves garlic, chopped if blender isn't awesome
2 T Braggs Liquid Aminos (optional)
1 T of Tamari sauce (optional)
1/4tsp agave
salt and pepper to taste

1. Preheat oven at 475 degrees. Chop up peeled (or unpeeled scrubbed) potatoes into bite size pieces.  Put into baking dish and drizzle olive oil over enough to stir around and coat potatoes.  Season to taste with any of the following salt, pepper, garlic powder, lemon pepper, seasoned salt, parsley, thyme, paprika...roast uncovered for approx 30-40 minutes turning once or twice till potatoes looked slightly browned and crispy.

2. Put dressing ingredients into blender and combine thoroughly.

3. Put Kale and everything else into a big salad bowl and toss with enough salad dressing to coat well. The roasted potatoes warmth soften the kale so it is perfect to eat-so make sure you throw those in within a couple minutes of taking out of the oven.

Adapted from recipe found in "The Family Dinner" by Laurie Daivd