THIS RECIPE IS AMAZING! The most important ideas/comments/notes are:
1. The dressing IS incredible! I've been looking for the perfect lemon tahini dressing ever since I ate at Mountain Oasis in Flagstaff, Arizona, and this one is a close second! I doubled it and saved the rest for a simple green salad the next day.
2. I added about a cup of thinly sliced jicama to add another color, flavor, and crunch to this dish. I'm considering a beet, as well, for next time.
3. I used the feta as an optional topping. I used one dish of plain feta and one with a mixture of the feta and dill (I omitted the dill from the raw recipe).
4. Leaving the mixture in the fridge for a couple of hours does help the flavors blend better than serving it right away.
5. A pinch of celery salt is nice to add, as well, upon serving.
6. Next time, I'm going to toast some pecans with some sugar and cayenne to add as another optional topping. To toast: Make sure all nuts are coated with butter before sprinkling the sugar and cayenne (VERY LITTLE cayenne goes a long way!). Spread them in a single layer at 375 degrees for 10-15 minutes (until you can smell them . . . mmmmm!).
7. This recipe still deserves five stars, even though I tweaked it a little! It's nice and simple and tasty!
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