Salad With Creamy Mustard Vinaigrette Recipe
Ingredients
| Oil vinegar | 1/2 Cup (16 tbs) (DRESSING) | |
| Tofu | 1/2 Cup (16 tbs), drained (DRESSING) | |
| Water | 2 Tablespoon (DRESSING) | |
| Honey | 1/2 Teaspoon (DRESSING) | |
| Dijon Mustard | 1/2 Teaspoon (DRESSING) | |
| Head of lettuce | 1 Pound, rinsed (SALAD) | |
| Dried apricots | 3 , slivered (GARNISH) | |
| Sunflower seeds | 2 Teaspoon, toasted (GARNISH) |
Directions
Preheat oven to 300° 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.
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.
Chef
