BBQ Tofu, Edamame & Pineapple Spinach Salad with Nectarine Balsamic Dressing -

BBQ Tofu, Edamame & Pineapple Spinach Salad with Nectarine Balsamic Dressing -

One thing, among many, that I love about traveling is how much being exposed to new cuisines inspires me when I get back to my kitchen.  The first time I went to Spain, I wanted Catalan Bread (toasted baguette, drizzled with olive oil and covered with tomato pulp from being rubbed with a freshly cut tomato half) with every meal.  After coming back from our honeymoon in Greece, I craved tzatziki constantly.  Maui made me realize that there were several ingredients and flavors I have seriously neglecting in my cooking.

Ingredients

  • 1/3 cup olive oil
  • ¼ cup + 1 T white balsamic vinegar
  • 1/8 cup apple juice (orange juice would be good too)
  • 1 nectarine, pitted, and roughly chopped (peeling is optional)
  • 1 tsp Dijon mustard
  • ½ tsp powdered stevia
  • ¼ tsp salt
  • dash of cayenne pepper
  • dash of garlic powder
Read the whole recipe on Keepin' It Kind