Garden salad with creamy herb dressing

4 Servings

Ingredients

Quantity Ingredient
1 cup Jicama -- peeled and
Julienned
1 cup Watercress -- chopped
3 cups Torn red leaf lettuce
½ cup Sliced radishes
2 tablespoons Lime juice
¼ cup Tarragon vinegar
1 tablespoon Honey
½ cup Soft tofu
1 teaspoon Olive oil
1 teaspoon Low-sodium soy or tamari
Sauce
1 tablespoon Stone-ground mustard
2 teaspoons Minced parsley
½ teaspoon Chopped fresh thyme
½ teaspoon Minced fresh basil

Directions

1. In a large salad bowl, toss together jicama, watercress, lettuce, and radishes.

2. In a blender puree lime juice, vinegar, honey, tofu, oil, and soy sauce until creamy. Stir in mustard, parsley, thyme, and basil, and pour over salad. Toss well and serve.

Recipe By : the California Culinary Academy

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