As I mentioned in my last post, my husband is a finalist in the Salad’tude contest being held right now at Happy Healthy Life for a Napa Valley Culinary Adventure. The fit really couldn’t be better, because while many people think of pizzas and burgers as the male domain, David is a salad lover through and through. (Although he’s also happy for a veggie burger & sweet potato fries or a cheeseless tomato & pineapple pizza any day of the week.)
Several times a week we opt for salad for lunch or dinner. It’s an easy go-to option, because we can use whatever we have on hand – kale, spinach, or green leaf lettuce, any kind of beans, seitan, baked tofu, roasted or raw vegetables of any variety, fresh fruit, dried fruit, nuts, seeds… And then there’s the dressing! Even if we had salad every night of the week, it could be different every time.
- 1 tsp extra virgin olive oil
- 1 Tbsp reduced-sodium tamari
- 1 10 oz. block Wildwood extra-firm tofu in an aseptic package or 1 14 oz. package of extra firm water-packed tofu, pressed
- ¼ cup freshly squeezed lemon juice