Hearts Of Romaine Salad With Creamy Soy Dressing

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* Exported from MasterCook *

 

Hearts Of Romaine Salad With Creamy Soy Dressing

 

Recipe By : Cooking Light Magazine, June 2002, page 194

Serving Size : 8 Preparation Time :0:00

Categories : Inspired Vegetarian--Berley Salads, Dressings

Salads, Vegetable Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons fresh lemon juice

2 tablespoons water

1 teaspoon Dijon mustard

1/4 teaspoon sea salt

2 ounces firm silken tofu

1 garlic clove -- minced

2 teaspoons extra-virgin olive oil

1 tablespoon finely chopped fresh parsley

12 cups torn romaine lettuce -- (about 2 hearts)

3 tablespoons grated fresh Parmesan cheese

 

Silken tofu gives this dressing its creamy texture and is a great

substitute for the raw eggs that are often used in Caesar salads. Leftover

dressing will keep in the refrigerator for up to a week.

 

1. Combine first 6 ingredients in a food processor; process until

smooth. With processor on, slowly pour oil through food chute; process

until well blended. Pour tofu mixture into a small bowl; stir in parsley.

 

2. Combine romaine lettuce and tofu mixture in a large bowl, and toss to

combine. Arrange 1 1/2 cups salad on each of 8 plates, and top each

serving with about 1 teaspoon Parmesan cheese.

 

Yield: 8 servings.

 

CALORIES 40 (52% from fat); FAT 2.3g (sat 0.7g, mono 1.1g, poly 0.3g);

PROTEIN 2.8g; CARB 2.7g; FIBER 1.5g; CHOL 2mg; IRON 1.1mg; SODIUM 139mg;

CALC 67mg

 

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