Spinach & Strawberry Salad
with Plant-Based Tofu Feta and Garlic Dijon Vinaigrette
Spinach & Strawberry Salad with Plant-Based Tofu Feta and Garlic Dijon Vinaigrette
Created by our own Joni Marie Newman
This salad is perfect for spring, and makes a great dish to serve at Brunch or on Mother’s Day!
Tanaka Tip: Add chilled shredded veggie chicken to make it a complete meal.
Yield: 12 side salads or 6 main dish servings
Ingredients
For the Garlic Dijon Vinaigrette:
1 cup olive oil
1/3 cup agave
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
4 to 6 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Plant-Based Tofu Feta:
1 block super firm tofu (or extra firm, pressed and drained)
1 teaspoon garlic salt
1/2 teaspoon black pepper
Juice from 1 lemon
For the Spinach Strawberry Salad:
2 boxes Tanaka Farms Spinach, chopped
1 pound Tanaka Farms Strawberries, Sliced
1 cup chopped cilantro
Method
To make the dressing, whisk all ingredients together in a small bowl and set aside.
To make the Plant-Based Tofu Feta, in a medium bowl, crumble the tofu until it resembles feta cheese. Add in the garlic salt, black pepper, and lemon juice. Comine with your hands until evenly distributed. Set aside.
You can make the dressing and the feta ahead of time and store in the refrigerator until ready to serve. This helps the flavors reaaly develop.
Assemble the salad! In a large bowl toss together spinach, strawberries, cilantro, and feta, reserving some strawberries, cilantro, and feta for garnish. Toss with dressing and serve. You can also serve the dressing on the side to pour over salad at service.
Enjoy!
