Archive for May, 2009

Garden Salad with Creamy Herb Dressing

Friday, May 1st, 2009

Here is a garden salad with a dressing that is vinegarless and vegan. The creaminess of the dressing comes from tofu. Perfect with any meal.

Ingredients:

1 cup jicama, peeled and julienned

1 cup watercress, chopped

3 cups torn red leaf lettuce

1/2 cup sliced radishes

2 Tbs lime juice

1/4 cup lemon juice

1 Tbs honey

1/2 cup soft tofu

1 tsp olive oil

1 tsp low-sodium soy or tamari sauce

1 Tbs stone-ground mustard

2 tsp minced parsley

1/2 tsp chopped fresh thyme

1/2 tsp minced fresh basil

Directions:

In a large salad bowl, toss together jicama, watercress, lettuce, and radishes.

In a blender puree lime juice, lemon juice, honey, tofu, oil, and soy sauce until creamy. Stir in mustard, parsley, thyme, and basil, and pour over salad. Toss well and serve.

Serves 4

Nutrition Facts

Nutrition (per serving): 77.6 calories; 30% calories from fat; 2.5g total fat; 0.0mg cholesterol; 61.8mg sodium; 300.0mg potassium; 11 .6g carbohydrates; 2.8g fiber; 5.6g sugar; 3.6g protein.