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Garden Salad with Creamy Herb Dressing 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.Sg total fat; 0.0mg cholesterol; 61.8mg sodium; 300.0mg potassium; 11 .6g carbohydrates; 2.8g fiber; 5.6g sugar; 3.6g protein.
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