The sharp taste of calcium-rich arugula greens works well with an easy-going tofu dressing. Mizuna mustard greens can be used in place of arugula. You can also use the dressing as a creamy sauce for pasta or grains.
½ bunch arugula greens
¼ head green leaf lettuce
4 red radishes, sliced
1 handful alfalfa sprouts
¼ pound tofu
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon fresh dill or 1 teaspoon dried dill
1 small clove garlic
½ teaspoon sea salt
Pinch of sugar
1 tablespoon water
Wash arugula and lettuce by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl with radishes and sprouts on top. Set aside.
Place all ingredients for the dressing in blender and blend until smooth and creamy. An immersion blenderwill also work. Add some extra drops of water if a thinner consistency is preferred.
Toss salad with the dressing just before serving. Any leftover dressing will keep in the refrigerator for about a week.
Preparation time: 10 minutes
Makes 4-6 servings, 2/3 cups dressing
GfbasB , [url=http://gsvdrltnyyed.com/]gsvdrltnyyed[/url], [link=http://gnxiixeqmktt.com/]gnxiixeqmktt[/link], http://cfirrromymey.com/
June 10, 2012, 4:53 pm