Garden Salad with Creamy Lemon Dressing
INGREDIENTS:
1 c Jicama -- peeled and
Julienned
1 c Watercress -- chopped
3 c Torn red leaf lettuce
1/2 c Sliced radishes
2 tb Lime juice
1/4 c Tarragon vinegar
1 tb Honey
1/2 c Soft tofu
1 ts Olive oil
1 ts Low-sodium soy or tamari
Sauce
1 tb Stone-ground mustard
2 ts Minced parsley
1/2 ts Chopped fresh thyme
1/2 ts Minced fresh basil
1 c Jicama -- peeled and
Julienned
1 c Watercress -- chopped
3 c Torn red leaf lettuce
1/2 c Sliced radishes
2 tb Lime juice
1/4 c Tarragon vinegar
1 tb Honey
1/2 c Soft tofu
1 ts Olive oil
1 ts Low-sodium soy or tamari
Sauce
1 tb Stone-ground mustard
2 ts Minced parsley
1/2 ts Chopped fresh thyme
1/2 ts Minced fresh basil
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.
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.