Extra Healthy Spinach Salad

READY IN: 43mins
Recipe by Dreamer in Ontario

I just love VT's recipes. Here's one that contains protein, calcium, iron and B12. This recipe was from the March 2005 issue. NOTE: Preparation time does not include time to cool salad dressing after cooking. After reading this recipes first review, I added the reserved Mandarin orange juice to the list of ingredients.

Top Review by J-Lynn

This is really a great recipe; I'm always looking for vegetarian main-dish salads that are different from what I already make. I thought the taste of the dressing was perfect, but note that you can halve the dressing ingredients unless you want leftover dressing. The tofu croutons were spot-on for traditional crouton flavor, but not actually crispy. I will make this recipe regularly.

Ingredients Nutrition

Directions

  1. To make Tofu Croutons:.
  2. Preheat oven to 350F and bake tofu 20 minutes.
  3. When the tofu is dry, cut it into 1/2 inch to 3/4 inch cubes (about the size of a crouton).
  4. Beat egg in small bowl.
  5. In another bowl, combine flour, garlic salt, onion powder and black pepper.
  6. Dip tofu cubes in egg, and dust with flour mixture.
  7. Heat oil in nonstick pan or, for extra iron, in a well seasoned iron pan over medium-high heat.
  8. Fry tofu cubes until golden and crispy on all sides (takes about 10 minutes) and cool (if you're using an iron pan, watch very carefully so tofu doesn't burn).
  9. To make Salad Dressing:.
  10. Combine all ingredients in nonreactive pot (such as stainless steel, enameled aluminum or anodized aluminum - don't use a regular aluminum pan as it will react with the acid.).
  11. Cook over medium heat 2 until sugar dissolves (takes about 2 to 3 minutes).
  12. Pour dressing into a cruet or other small container and cool.
  13. To make Spinach Salad:.
  14. Place all ingredients in large serving bowl.
  15. Pour in half of dressing, toss until coated, garnish with croutons and enjoy.

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