Spinach & orange salad

Yield: 6 Servings

Measure Ingredient
1 cup Almonds, chopped
10 ounces Fresh spinach
2 \N Oranges, sectioned
¼ \N Red onion, sliced
10½ ounce Soft silken tofu
2 tablespoons Light mayonnaise
1 tablespoon White wine vinegar
2 teaspoons Dried tarragon
2 teaspoons Granulated sugar
1 teaspoon Dijon mustard
1 teaspoon Salt
½ teaspoon Pepper

DRESSING

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.

Per serving: about 130 calories, 5 g Protein, 8 g fat, 12 g carbohydrate

Source: Canadian Living magazine Aug 95 Presented in article by Jan Main: "Health & Well-Fare: Savour The Soy" [-=PAM=-] PA_Meadows@...

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