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.

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
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1 head leaf lettuce, torn into bite-size pieces, or about 8 ounces mixed salad greens
3 dried apricot halves, slivered

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.