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Friday, November 5, 2010

Special Holiday Salad - save this dressing recipe though for all year long

I don't often eat beets because of the high sugar and oxalic acid content. I personally would rather have a slice of pumpkin pie if I have to choose the acid contributor I'm about to indulge in....but hey - Thanksgiving is just once a year so why not enjoy all of the pretty colors...

Holiday Salad

This beautiful kale and beet salad can be for anytime. It just looks like Christmas.

Kale rinsed and chopped

Beets, peeled and boiled

To boil the beets I like to slice them into wedges and then simmer in 1/2 inch of water for about 20 minutes until soft and the water has all simmered away. I peel them ahead of time or you can simply take the peel off after they are cooked.

Water fry the kale in a small amount of water with a few grains of sea salt in a fry pan for 2-3 minutes. Stirring to make sure all the kale turns dark bright green.

Assemble the salad by placing some of the cooked kale on a salad plate with several beet wedges on top and then add some Creamy Tofu Dressing.

Creamy Tofu Dressing:

1/2 cake of Trader Joe’s organic firm tofu, boiled or steamed for 5 minutes

(approx. 8oz of tofu)

4 Tbsp. Olive oil

1 tsp. Sea salt

2 tsp. Maple syrup

2 Tbsp. Apple cider vinegar

1 clove garlic pressed or a little granulated garlic

2 tsp. red onion, chopped fine

a little white pepper

Mix all the dressing ingredients in a blender and blend on high until smooth and creamy. You might like to add water for a thinner dressing. Add herbs and spices of your choosing to create different dressings.

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