The Spring 'Everything' Salad

Grab your favourite mixed greens, fresh herbs and with just a few colourful garnishes, a punchy dressing and a bit of crunch and you've got a salad you can pair with anything!  The dressing will make more than you need for a salad for four,  but it keeps well in the fridge, 

Dressing: 

1/3 cup apple cider vinegar 
Juice of 1/2 large lemon 
1 tbsp. Dijon mustard 
1 tbsp. tahini (optional, will make dressing a little more rich & creamy) 
2 tbsp. maple syrup 
1 clove garlic 
1/2 tsp. salt 
3/4 cup olive oil 

Salad: 

6 packed handfuls of your favourite mixed greens 
1/2 bunch mint, leaves torn 
1 cup grated carrot 
1 cup shredded red cabbage 
1 cup cooked quinoa (see TIP below) 
1/2 cup sesame seeds 
1/2 cup grated parmesan cheese 
1/2 cup diced mango or apple, optional 

1. Make dressing: place all ingredients except olive oil in your blender.  Blend on high for 30 seconds.  
2. Reduce speed and slowly drizzle in olive oil (the better quality your olive oil, the thicker your dressing will be).   Taste.  Add more olive oil for less punch, add a splash of water if too thick.  
3. Store dressing in a jar.  Store leftovers in the fridge.  Bring to room temperature before using.  
4. Toss all salad ingredients together with tongs and lightly dress just before serving (start with 3-4 tablespoons).
   
   TIP : To achieve light and fluffy quinoa, boil it like pasta!  For one cup cooked, pour 1/2 cup dry into boiling salted water.  Boil for 12 minutes, drain into a fine-mesh strainer and let cool on a baking sheet.