This salad is a staple in our home.  And even though it holds over very well in the fridge for a few days (which makes it a great make-ahead salad), we can’t seem to keep it around for very long.  A few notches above an ordinary green salad in the nutritional department, the kale and beets pack tons of vitamins and nutrients, while the zippy garlic-ginger dressing will make your taste buds wake up and sing, “Hallelujah!”

Makes about 8 cups of salad.

For the salad:

1 bunch dino kale, de-stemmed and cut into thin strips, chiffonade-style
4 medium golden beets
2 medium carrots
1 yellow bell pepper
4 green onions, bias cut

Add kale chiffonade and green onions to a large bowl. Grate the beets, carrots and bell pepper either by hand or use a food processor. Add grated vegetables to kale and onions. Toss to mix well.

For the dressing:

Combine the following ingredients in a small bowl and mix well.  If you have a hand-held emulsion blender, be sure to use it for this dressing.  It will make it deliciously smooth and creamy.

3 minced garlic cloves
1″ piece of ginger, peeled and minced
2 oz. canola oil
2 oz. apple cider vinegar
½ lemon, juiced
3 Tbs. tahini
1 Tbs. tamari
2 tsp. dried oregano
1 tsp. dried basil

Pour dressing over salad ingredients and mix well.  For best flavor, allow to chill for at least one hour prior to serving.