Field Greens with Creamy Tofu Dressing
A creamy dressing mixture made with tofu, aged Parmigiano-Reggiano cheese, anchovies, Worcestershire sauce, and roasted sunflower seeds is the umami secret to this salad's success.
Ingredients4 ounces organic silken tofu, drained (about 1/2 cup)
1 ounce grated Parmigiano- Reggiano cheese (about 1/4 cup)
3 anchovies, packed in oil, drained
2 large cloves garlic
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
10 ounces field greens or mesclun (about 10 cups)
1/4 cup dry-roasted sunflower seeds
Nutrition Facts110 calories, 8 g fat (2 g saturated), 6 g carbohydrates, 6 g protein, 2 g fiber, 270 mg sodium (11% Daily Value).
Directions1. In a blender, combine tofu, cheese, anchovies, garlic, Worcestershire sauce, mustard, oil, and pepper; puree until smooth.
2. Place greens in a large bowl. Add tofu dressing and toss to coat; sprinkle with sunflower seeds. Serve immediately with additional grated cheese on the side, if desired.