Garden salad with creamy herb dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Jicama -- peeled and |
| Julienned | ||
| 1 | cup | Watercress -- chopped |
| 3 | cups | Torn red leaf lettuce |
| ½ | cup | Sliced radishes |
| 2 | tablespoons | Lime juice |
| ¼ | cup | Tarragon vinegar |
| 1 | tablespoon | Honey |
| ½ | cup | Soft tofu |
| 1 | teaspoon | Olive oil |
| 1 | teaspoon | Low-sodium soy or tamari |
| Sauce | ||
| 1 | tablespoon | Stone-ground mustard |
| 2 | teaspoons | Minced parsley |
| ½ | teaspoon | Chopped fresh thyme |
| ½ | teaspoon | Minced fresh basil |
Directions
1. In a large salad bowl, toss together jicama, watercress, lettuce, and radishes.
2. In a blender puree lime juice, vinegar, honey, tofu, oil, and soy sauce until creamy. Stir in mustard, parsley, thyme, and basil, and pour over salad. Toss well and serve.
Recipe By : the California Culinary Academy