Ingredients Jump to Instructions ↓

  1. 1 cup 93g / 3 1/3oz Almonds - chopped

  2. 10 oz 284g Fresh spinach

  3. 2 Oranges - sectioned

  4. 1/4 Red onion - sliced

  5. Dressing

  6. 10 1/2 oz 298g Soft silken tofu

  7. 2 tablespoons 30ml Light mayonnaise

  8. 1 tablespoon 15ml White wine vinegar

  9. 2 teaspoons 10ml Dried tarragon

  10. 2 teaspoons 10ml Granulated sugar

  11. 1 teaspoon 5ml Dijon mustard

  12. 1 teaspoon 5ml Salt

  13. 1/2 teaspoon 2 1/2ml Pepper

Instructions Jump to Ingredients ↑

  1. Silken Tofu: available in health food stores, made from extra-thick soy milk, strained through silk. The liquid is not drained off. The result is a creamy product that is ideal for spreads, drinks and desserts. Silken tofu is vacuum-packed and has a shelf life of several months.

  2. Dressing: Place tofu in sieve; drain for 15 minutes, discarding liquid. In blender or food processor, combine tofu, mayonnaise, vinegar, tarragon, sugar, mustard, salt and pepper until smooth.

  3. Spread almonds on baking sheet; bake in 350F 180C oven for 8 minutes or until golden. Let cool. Meanwhile, tear spinach into bite-size pieces.

  4. In large bowl, combine spinach, oranges and onion. Toss salad with half of the dressing. Sprinkle almonds over top.


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