 Summer is a great time to eat salad. One of my favorites is a Spinach Salad with Cilantro Cashew Dressing. I make my own baked tofu for it, but you can buy it already made. My favorite is still Small Planet tofu from Washington state.
10 cups baby spinach, or a large bunch of spinach, washed and dried
1cup cherry tomatoes or 1 large tomato, cut into wedges
1/4 cup canola or other vegetable oil (McDougallers use veggie broth and 1/4 teaspoon guar gum)
3 tablespoons fresh lime juice
2 cloves garlic, minced or pressed
1/4 cup chopped cilantro
1/4 teaspoon salt, or to taste
2 tablespoons coarsely chopped raw cashews
Baked Seasoned Tofu – 8 ounces
Stem and rinse the spinach. Spin or pat dry. Tear the large leaves into smaller pieces and leave the smaller leaves whole.
Arrange the spinach in a serving bowl or on a large platter. Top with the tomato.
Put the cashews in the blender and pulse until they are powdered. Add the oil, lime juice, garlic, cilantro and salt and puree until smooth.
Cut the tofu into cubes or triangles. Just before serving, pour on the dressing and arrange the tofu on top. Toss well at the table and eat right away.
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I’m excited that it’s summer and hope to see you at one of the events that I will be attending. Keep in touch.
Sincerely,
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