There is just no excuse not to eat a variety of greens these days. This recipe is amazing! Michelle gave us the first version, and later Melanie made a version turning it into a kale caesar salad with a slight tweak to the recipe (in parenthesis). Top it with baked tofu if desired. The basic recipe was originally adapted from one in Vegetarian Times.
2 tablespoons capers or (6 Kalamata olives)
3 cloves garlic or (3 cloves roasted garlic)
1/4 cup tahini
1/4 cup freshly squeezed lemon juice
2 tablespoons nutritional yeast
1 teaspoon Dijon mustard
1/4 teaspoon salt
12 cups mustard greens or kale, torn into bite size pieces
Pulse capers or olives and garlic in blender or food processor until finely chopped. Add tahini, lemon juice, nutritional yeast, mustard, salt, and 1/4 cup water; blend until smooth. Toss dressing with mustard greens or kale and enjoy!