Mediterranean Spinach Salad
submitted by Amber H.

300 g young spinach
100 g crumbled tofu
50-100 g chopped nuts (e.g. walnut, cashew)
croutons (bread cubes fried with herbs, baked)
fresh coriander leaves to taste

Dressing:
100 ml safflower oil or other
200 ml apple cider vinegar
1/2 t salt
1 t sugar
1 t mustard
1/2 t cardamom

This satisfies all your chlorophyll desires! But seriously, there are vitamins (esp. C, A, E), minerals (esp. Fe, K, Mg), compete protein and unsaturated fat, i.e. it is a compete meal.

Procedure: Wash, drain and chop/shred young spinach leaves (they must be young). Toss with the tofu, nuts, croutons and coriander. Drench or drizzle with dressing as desired. With a little red wine this salad is a really fine meal.

Serves: 2