Some evenings I just want a fresh layered salad for dinner. This salad can be made with cooked chicken, tuna but I’m using super firm tofu for protein. Here‘s how I do it:
Ingredients:
Baby arugula, loosely torn
Baby Swiss chard
Shredded radicchio
Finely chopped celery or fennel
Handful of dried Cranberries
Handful of roasted pumpkin seeds
Chopped fresh herbs of choice, parsley, dill, mint, basil
Cubed super firm tofu
Layer the bottom of a bowl with the arugala, radicchio and celery then add the tofu, herbs, cranberries and pumpkin seeds on top. Dress with salad dressing of choice, I find a balsamic vinaigrette works very well with this salad.
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