I really enjoy this simple and delicious salad. It was the first salad that I really enjoyed! The tofu adds a yummy and unexpected flavor so the salad isn’t just plain greens. Remember to wash all of your raw ingredients before you start cooking! The dressing is from the Physicians Committee Food for Life Kids Health class. I’ve made a few minor changes to it (the dressing is adapted from Physicians Committee for Responsible Medicine).
INGREDIENTS – SALAD:
INGREDIENTS – DRESSING
DIRECTIONS:
- 3 or 4 leaves of kale, stems removed then hand-torn/cut into bite-sized pieces
- 3 or 4 handfuls of lettuce, salad greens, and/or arugula
- 2 blocks of tofu cut into ¼ to ½ inch cubes (I prefer baked tofu)
- 3 or 4 baby cucumbers cut into circles or cut the long way
- 4 handfuls of blueberries
- 4 small clementines peeled and cut into small chunks
- Sesame seeds (optional)
- 2/3 cup strawberries
- 1 Tbsp. balsamic vinegar
- ½ shallot
- ½ tsp. dried oregano
- 1 ¼ tsp. Dijon mustard
- ¼ tsp. ground black pepper
- ¼ cup water
- Blend the salad dressing till smooth
- Arrange your salad ingredients. You can make it in a platter or big bowl or create salads in each person’s plate.
- Serve with salad dressing on top of the salad or on the side. (Makes 4 dinner salads with extra dressing that you can save for a few days.)
