Watercress and Tofu Salad

This light and tasty dish is great for pot-lucks or even a light dinner. Substitute canned tuna with canned salmon, albacore, or fresh grilled fish. Use my Oriental Salad Dressing for other dishes as well.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  bunches watercress, cut to 3-inch pieces
• 1 (10 ounce) package tofu, cut to 1-inch blocks
• 1 (6 ounce)  light chunk tuna in water, flaked
• 1  medium tomatoes, diced into 1/2-inch pieces

• Oriental Salad Dressing

• 1⁄4 cup soy sauce
• 2  tablespoons rice vinegar
• 1  teaspoon gingerroot, finely grated
• 1  teaspoon  sesame oil
• 1  teaspoon toasted sesame seeds
• 1  teaspoon sugar

Directions

1. Drain tofu on paper towels in refrigerator for at least 1 hour.
2. After tofu is drained, cut into 1" blocks.
3. Heat pot of lightly salted water.
4. Cut 2 inches off bottom of watercress and discard.
5. Cut watercress into 3" pieces.
6. When water comes to boil, add cut watercress and parboil for 30 seconds.
7. Drain and cool in ice bath.
8. Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
9. Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
10. Drizzle with Oriental Salad Dressing at time of serving.