SPILALIZED SPRING SALAD ENJOY DAN:

                     SRILALIZED SPRING SALAD by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 heirloom carrots, spilalized

1 beet, trimmed, spiralized

4 radishes, spiralized

4 cups arugula

3 tablespoon olive oil divided

3 tablespoon lemon juice divided

1/2-teaspoon EACH sumac and marjoram leaves

1/4-teaspoon EACH sea salt, and freshly cracked black pepper

1/4-cup tahini

1 teaspoon lemon zest

1 garlic clove grated

5 tablespoon warm water

8 pitted Medjool dates chopped

1/4-vcup tasted sesame seeds

DIRECTIONS:

1.   In a bowl of ice water add spiralized vegetables and submerge for 10 minutes.

2.   Drain and pat dry.

3.   Combine spiralized vegetables with arugula salad.

4.   Toss with 2 tablespoons olive oil and 2 tablespoons lemon juice.

5.   Sprinkle with sumac and marjoram leaves.

6.   Season with salt and pepper.

7.   Whisk together tahini, zest, garlic, remaining oil, and lemon juice.

8.   Add warm water, 1 tablespoon at a time whisking until smooth.

9.   Spread dressing across bottom of a shallow bowl.

10  Pile salad on dressing.

11  Top with dates and sesame seeds.

ENJOY DAN:                                                                          LAUGH OFTEN!!