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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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