Extra-healthy Spinach Salad


Serving 8 people


45 min



Ingredients

  • baby spinach 3 oz. baby spinach, rinsed
  • black pepper ½ tsp. black pepper
  • canned chickpeas 1 7-oz. can chickpeas, drained and rinsed well
  • canola oil ½ cup canola oil
  • dried cranberries 3 Tbs. canola oil
  • egg ½ cup dried cranberries
  • extra firm tofu 1 large egg
  • feta cheese 4 oz. extra-firm herb tofu
  • flour 1 cup feta cheese
  • garlic salt ¼ cup flour
  • juice of orange 3 tsp. garlic salt
  • mesclun 1 15-oz. can mandarin oranges, drained, juice reserved
  • onion powder 3 oz. mesclun, rinsed
  • orange juice 1 tsp. onion powder
  • red bell pepper 3 Tbs. mandarin orange juice
  • sugar 1 red bell pepper, cut in ¼-inch slices
  • walnuts ½ cup sugar
  • white wine vinegar ½ cup walnuts
  • ½ cup white wine vinegar
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How to make it

  1. To make Tofu Croutons: Preheat oven to 350F.
  2. Bake tofu 20 minutes. When dry, cut into crouton-sized cubes.
  3. Beat egg in small bowl.
  4. Combine flour, garlic salt, onion powder and black pepper in separate bowl. Dip tofu cubes in egg, and dust with flour mixture.
  5. Combine all ingredients in a nonreactive pot. Cook over medium heat 2 to 3 minutes, until sugar dissolves.
  6. Transfer to cruet.
  7. Place all ingredients in a large serving bowl.
  8. Add half of the dressing, toss well, garnish with croutons.