one bag stir-fry mix
2 Tbsp. tamari
1 c. canola oil
2 Tbsp. rice vinegar
2 Tbsp. tahini
1 Tbsp. sesame oil
So easy!  Remove stems from greens. Chop leaves into manageable pieces (I like it somewhat chunky but not too large). Mix next five ingredients in a blender or food processor. Mix enough of this dressing into greens to coat to taste. Keep the rest in fridge for other salads/slaws or for sandwich sauce. This recipe adjusts easily for larger or smaller batches.
adapted from a favorite crew lunch recipe at Sauvie Island Organics, in Portland, Oregon. from Molly’s recipe vault