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Preprep: Make vinaigrette.
Blend tofu and toast almonds, if using. Rinse, dry and
tear greens; julienne onion; core and cut apple and
pear; chop almonds, if using.
1. Mix goat cheese and
blended tofu until smooth and creamy. If you can't bring
yourself to use tofu, substitute nonfat sour cream.
(This can be done in advance and refrigerated.)
2. Just before serving,
toss greens, apple pieces and onion with vinaigrette,
reserving a small amount to drizzle over the finished
salad.
3. Divide the greens
among 4 salad plates; arranging pear slices on top with
a dollop of the cheese mixture. Drizzle with remaining
vinaigrette; top with toasted almonds, if using, and
serve immediately.
Apple-Walnut Vinaigrette
2 cloves garlic
2 small shallots
1/4 cup frozen apple juice concentrate
1 1/2 tablespoons white Worcestershire sauce
1/4 cup rice vinegar
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon walnut oil
- Finely minced garlic
and shallots in a food processor or blender.
- Add remaining ingredients
and mix well.
Recommended
Equipment
Salad Dryer/Spinner -
Using wet lettuce for a salad just kills the dressing!
The dresseing will become so watered down, it just won't
have the same punch! A sald spinner is a combination
washer and dryer. After you put in the greens, cover
with water, then left out the basket, pour out the water
and spin dry!
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