Spring is around the corner and just like the original author of this recipe, I’ve been feeling kinda chubby lately. I’ll be eating a lot of salads and grapefruit until I am able to shake of the feeling of lethargy left over from the long, cold winter. While I use tofu in my salad, Andy’s version has slices of roast turkey leftover that his mom packed for him from Easter dinner over the weekend.
Organic baby spinach
Sesame seeds (for garnishing)
Organic Firm tofu, cubed
Grape tomatoes, halved
Low Fat Japanese Sesame Miso Dressing
1 tablespoon white miso
1 tablespoon ponzu sauce
1/2 tablespoon sugar
1 tablespoon sesame seeds, coarsely ground
1/4 cup water
- Mix the sesame miso dressing ingredients until well blended. (You can heat up the dressing in a small sauce pan and chill in the fridge for 30 minutes before use.)
- Rinse baby spinach and drain excess water.
- Pan fry cubed tofu with a teaspoon of extra virgin olive oil.
- In a salad bowl, toss the baby spinach with tofu and sesame miso dressing. Dish out and serve cold.