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@...