Oriental Green Salad
|Soft tofu||4 Ounce (Soybean Curd)|
|Water||1⁄4 Cup (4 tbs)|
|Reduced sodium soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Rice vinegar||2 Teaspoon|
|Ginger juice||1⁄2 Teaspoon|
|Romaine lettuce head/6 ounces spinach leaves, cut into 1 -inch-wide ribbons 6 cup||1 Small|
|Carrots||2 Medium, peeled and shredded to 1 1/2 cups|
|Radishes||4 , thinly sliced to 1/3 cup|
1 To prepare the dressing: In a food processor or blender, whirl the tofu, water, soy sauce, garlic, vinegar, ginger juice, and sugar for 1 minute or until smooth.
2 To prepare the salad: In a large salad bowl, place the lettuce, carrots, and radishes. Pour the dressing over the vegetables and toss until coated.