Spinach And Orange Salad

Recipe Ingredients

1 cup	93g / 3.3oz	Almonds - chopped
10 oz	284g	Fresh spinach
2		Oranges - sectioned
1/4		Red onion - sliced
		Dressing
10 1/2 oz	298g	Soft silken tofu
2 tablespoons	30ml	Light mayonnaise
1 tablespoon	15ml	White wine vinegar
2 teaspoons	10ml	Dried tarragon
2 teaspoons	10ml	Granulated sugar
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

Silken Tofu: available in health food stores, made from extra-thick soy milk, strained through silk. The liquid is not drained off. The result is a creamy product that is ideal for spreads, drinks and desserts. Silken tofu is vacuum-packed and has a shelf life of several months.

Dressing: Place tofu in sieve; drain for 15 minutes, discarding liquid. In blender or food processor, combine tofu, mayonnaise, vinegar, tarragon, sugar, mustard, salt and pepper until smooth.

Spread almonds on baking sheet; bake in 350F 180C oven for 8 minutes or until golden. Let cool. Meanwhile, tear spinach into bite-size pieces.

In large bowl, combine spinach, oranges and onion. Toss salad with half of the dressing. Sprinkle almonds over top.

Source:
Canadian Living magazine Aug 95 Presented in article by Jan Main: "Health & Well-Fare: Savour The Soy"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.