All out Salad

I am trying new recipes all the time and salad is a good way to mix and match things.

• Ready In: 1 hr
• Serves: 1-2
• Yields: 1-2 bowl

Ingredients

• 1⁄2 tomatoes
• 1⁄2 pear
• 1⁄2 apple
• 1  leaf lettuce
• 1  cup celery
• 1⁄4 cup broccoli
• 1⁄4 cup carrot
• 2  almonds
• 1⁄8 cup walnut halves
• 3  peanuts
• 1⁄8 cup tofu
• 1  tablespoon salt

• Dressing

• 1⁄4 cup nonfat yogurt
• 1  tablespoon sour cream
• 1  tablespoon lemon juice
• 1  tablespoon soy sauce
• 1  tablespoon mustard
• 1  teaspoon salt
• 3  tablespoons Equal sugar substitute

Directions

1. Cut everything in bite size pieces. Place everything, except broccoli and celery in the bowl you will be eating and place the bowl in the refrigerator.
2. Place the broccoli and celery stalk in a bowl of water.
3. Boil the water and let it sit for 5 minutes. Boiling softens up the broccoli and celery from inside. Don't boil for too long, that will remove all the good nutrients, and we do not want that!
4. Drain the water out.
5. Add salt to broccoli and celery.
6. Then bake for 10 minutes, removes the excess water from them and gives them a crunch.
7. Bake the tofu, if you like, for 10 minutes.
8. Take the bowl out from the refrigerator and mix everything with the dressing and refrigerate for another 20 minutes.
9. If you don't like cold salad, don't put the salad in the refrigerator at any point.
10. Add the walnuts, almonds before eating.
11. Dressing: Mix everything together, before cutting the salad and refrigerate.