Salad With Creamy Mustard Vinaigrette
|Oil and vinegar dressing||1⁄2 Cup (8 tbs)|
|Tofu||4 Ounce, drained (1/2 Cup)|
|Dijon mustard||1⁄2 Teaspoon|
|Lettuce leaf/A mixture of lettuce greens||1⁄2 Pound, rinsed and dried (1 Head)|
|Dried apricots||3 , slivered (For Garnish)|
|Sunflower seeds||2 Teaspoon, toasted (For Garnish)|
Preheat oven to 300Â° F.
Place sunflower seeds in baking pan and bake 12 minutes, or until very lightly browned.
Remove from pan and let cool.
In a blender, process dressing ingredients until creamy.
Toss salad greens with 5 tablespoons of dressing and garnish with apricots and sunflower seeds.
Refrigerate remainder of dressing for later use.