Garden Salad with Creamy Herb Dressing
Here is a garden salad with a dressing that is vinegarless and vegan. The creaminess of the dressing comes from tofu. Perfect with any meal.
1 cup jicama, peeled and julienned
1 cup watercress, chopped
3 cups torn red leaf lettuce
1/2 cup sliced radishes
2 Tbs lime juice
1/4 cup lemon juice
1 Tbs honey
1/2 cup soft tofu
1 tsp olive oil
1 tsp low-sodium soy or tamari sauce
1 Tbs stone-ground mustard
2 tsp minced parsley
1/2 tsp chopped fresh thyme
1/2 tsp minced fresh basil
In a large salad bowl, toss together jicama, watercress, lettuce, and radishes.
In a blender puree lime juice, lemon juice, honey, tofu, oil, and soy sauce until creamy. Stir in mustard, parsley, thyme, and basil, and pour over salad. Toss well and serve.
Nutrition (per serving): 77.6 calories; 30% calories from fat; 2.Sg total fat; 0.0mg cholesterol; 61.8mg sodium; 300.0mg potassium; 11 .6g carbohydrates; 2.8g fiber; 5.6g sugar; 3.6g protein.