Title: Spinach and Orange Salad
Categories: Vegetables
Yield: 6 Servings

1 c Almonds, chopped
10 oz Fresh spinach
2 Oranges, sectioned
1/4 Red onion, sliced

----------------------------------DRESSING----------------------------------
10 1/2 oz Soft silken tofu
2 tb Light mayonnaise
1 tb White wine vinegar
2 ts Dried tarragon
2 ts Granulated sugar
1 ts Dijon mustard
1 ts Salt
1/2 ts Pepper

Silken Tofu: available in health food stores, made from extra-thick soy
milk, strained through silk. The liquid is not drained off. The result is a
creamy product that is ideal for spreads, drinks and desserts. Silken tofu
is vacuum-packed and has a shelf life of several months.

Dressing: Place tofu in sieve; drain for 15 minutes, discarding liquid. In
blender or food processor, combine tofu, mayonnaise, vinegar, tarragon,
sugar, mustard, salt and pepper until smooth.

Spread almonds on baking sheet; bake in 350F 180C oven for 8 minutes or
until golden. Let cool. Meanwhile, tear spinach into bite-size pieces.

In large bowl, combine spinach, oranges and onion. Toss salad with half of
the dressing. Sprinkle almonds over top.

Per serving: about 130 calories, 5 g Protein, 8 g fat, 12 g carbohydrate

Source: Canadian Living magazine Aug 95 Presented in article by Jan Main:
"Health & Well-Fare: Savour The Soy"

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini