Salad with Creamy Mustard Vinaigrette

  • Serves: Serves 8


Description

This recipe makes a double batch of dressing. Use half now and save the rest for another salad. In addition to providing iron and protein, tofu makes this dressing creamy and rich.

Ingredients

4 teaspoons shelled sunflower seeds
Dressing
1/2 cup firm reduced-fat tofu, well drained (4 ounces)
1/2 cup fat-free or low-fat vinaigrette dressing
2 tablespoons water
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
**********
1 head leaf lettuce, torn into bite-size pieces, or about 8 ounces mixed salad greens
3 dried apricot halves, slivered

Cooking Instructions

Preheat the oven to 300°F.

Put the sunflower seeds in a baking pan. Bake for 12 minutes, or until very lightly browned. Remove from the pan and let cool.

Meanwhile, in a food processor or blender, process the dressing ingredients until creamy.

Toss the lettuce with 5 tablespoons of the dressing. (Refrigerate the remainder of the dressing for later use.) Top with the apricots and sunflower seeds.


Nutritional Analysis
Per serving
Calories Per Serving
36
Total Fat
1 g
Saturated Fat
0
Trans Fat
0
Polyunsaturated Fat
.5 g
Cholesterol
0
Sodium
145 mg
Carbohydrates
6 g
Fiber
1 g
Sugar
3 g
Protein
2 g
Calcium
0
Potassium
0

Dietary Exchanges


1/2 other carbohydrate



This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.