Spinach & Orange Salad Recipe

Spinach & Orange Salad Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Almonds, chopped
10 ounce: Fresh spinach,
2: Oranges, sectioned
1/4: Red onion, sliced

DRESSING
10 1/2 ounce: Soft silken tofu,
2 tbsp: Light mayonnaise,
1 tbsp: White wine vinegar,
2 tsp: Dried tarragon,
2 tsp: Granulated sugar,
1 tsp: Dijon mustard,
1 tsp: Salt,
1/2 tsp: Pepper,

Directions:

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@msn.com


Source from luhu.jp