| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Almonds, chopped |
| 10 |
oz |
Fresh spinach |
| 2 |
|
Oranges, sectioned |
| 1/4 |
|
Red onion, sliced |
| 10 1/2 |
oz |
Soft silken tofu |
| 2 |
tb |
Light mayonnaise |
| 1 |
tb |
White wine vinegar |
| 2 |
ts |
Dried tarragon |
| 2 |
ts |
Granulated sugar |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
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"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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