There’s nothing rigid about this salad at all. The orange dressing would pair well with whatever strikes your fancy in a salad. I just love the combination of leafy greens with the crispness of the radish and fennel, and the orange flavor always works well with fennel, somehow. For me, the best part is the tofu. High in protein, it absorbs the flavor of the dressing well, and I have been trying to incorporate tofu more into my salads. It’s a nice alternative to eggs, as well.
- For the salad:
- 1 14-oz block firm tofu
- Assorted greens (e.g. spinach, arugula, mixed baby greens, butter lettuce, etc.)
- 1/2 bulb fennel, trimmed and shaved
- 4-7 radishes, trimmed and shaved
- 1/2 cup edamame
- Black and white sesame seeds
- Orange slices, for garnish
- For the orange dressing:
- 1/4 cup freshly squeezed orange juice*, and a little zest
- 2 tablespoons olive oil
- 1/2 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce (low sodium)
- 2 scallions, finely sliced
- 1/4 teaspoon freshly ground black pepper
- Course salt, to taste if necessary
- Place the block of tofu between several layers of paper towels and place a heavy pan or object on top to squeeze the excess liquid. Pat dry and slice into bite sized cubes, about 1/2 in size.
- Assemble your salad with your desired greens, vegetables, edamame and tofu.
- Combine the ingredients for your dressing and whisk well. Drizzle over the salads. Garnish with sesame seeds and orange slices. Enjoy!