Spinach Salad with Tahini Vinaigrette

Name: Spinach Salad with Tahini Vinaigrette
Total time: 30 min
Yield: Serves 6 (makes 13 cups) (serving size: about 2 cups)
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons tahini (sesame paste)*; 1 teaspoon Aleppo pepper* or 1/8 tsp. cayenne; About 1 tsp. kosher salt; 1 teaspoon finely chopped fresh thyme leaves; 1 teaspoon honey; 6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed); 2 cups loosely packed wide carrot ribbons (from 1 to 2 large carrots, peeled, then shaved with a vegetable peeler); ¾ cup radishes, cut into small wedges; 2 tablespoons toasted sesame seeds; 1 ½ cups coarsely crushed pita chips

The salad's flavors tilt toward the Middle East, with a nutty, slightly spicy dressing and pita chips in lieu of croutons. Prep the components in advance so the salad can be thrown together at the last minute, as it wilts quickly.

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Spinach Salad with Tahini Vinaigrette

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