Yup, it’s another salad, this time with beets, tofu feta, walnuts and my family’s favorite balsamic dressing. This is a dressing that I make all the time and every time, they say that I should bottle and sell this one! I sure hope that you enjoy it as much as we do.
I used a mixture of spinach and romaine because I love the texture combination. Sometimes a spinach salad seems a little flat to me, adding the crunchy romaine makes it much more interesting. We actually all like beets too, so this salad was perfect for everyone in the family.
Let me know if you try this, or any of my other salad recipes and enjoy!
A light yet filling salad full of flavor and texture.
- 4 cups organic spinach
- 4 cups romaine lettuce
- 1/2 red onion- medium
- 1 can- 14 oz beets
- 4 Tbs walnut pieces
- 2 Tbs red pepper flakes OPTIONAL
- 7 ounces tofu
- 1 Tbs apple cider vinegar
- 1 Tbs lemon juice
- 1 tsp itialian seasoning
- 1/2 cup water, enough to cover mixture
- 1/3 cup balsamic vinegar
- 2/3 cup olive oil
- 1 tsp grated garlic
- 1 tsp dijon dressing
- salt and pepper - to taste
- 1 tsp agave or maple suryp OPTIONAL
Mix greens and divide onto 4 plates or a large platter for serving. Top with remaining salad ingredients, tofu feta, and drizzle with balsamic dressing to taste.
Add all ingredients except tofu to a bowl and mix well. Add cubed or crumbled tofu and marinate for 2-6 hours. Remove tofu from marinade before serving.
Add all ingredients to jar with lid and shake well.