Salad with Creamy Mustard Vinaigrette
Serves 8
This recipe makes a double batch of dressing. Use half now and save the rest for another salad. In addition to providing iron and protein, tofu makes this dressing creamy and rich.
Ingredients
4 teaspoons shelled sunflower seeds
Dressing
1/2 cup firm reduced-fat tofu, well drained (4 ounces)
1/2 cup fat-free or low-fat vinaigrette dressing
2 tablespoons water
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
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1 head leaf lettuce, torn into bite-size pieces, or about 8 ounces mixed salad greens
3 dried apricot halves, slivered
Cooking Instructions
Preheat the oven to 300°F.
Put the sunflower seeds in a baking pan. Bake for 12 minutes, or until very lightly browned. Remove from the pan and let cool.
Meanwhile, in a food processor or blender, process the dressing ingredients until creamy.
Toss the lettuce with 5 tablespoons of the dressing. (Refrigerate the remainder of the dressing for later use.) Top with the apricots and sunflower seeds.
Nutrition Analysis (per serving)
36Calories
1.0 gTotal Fat
0.0 gSaturated Fat
0.0 gTrans Fat
0.5 gPolyunsaturated Fat
0.0 gMonounsaturated Fat
0 mgCholestrol
145 mgSodium
6 gCarbohydrates
1 gFiber
3 gSugar
2 gProtein
Dietary Exchanges
1/2 other carbohydrate
