Salads/Dressings

This delicious, soy-based dressing can stand head to head with ranch dressing. Look for silken tofu in shelf-stable cardboard containers. It has a different texture than regular tofu and is good for dressings and desserts. This dressing is good on a tossed green salad (remember to pick dark green salad greens), but equally at home on a baked potato or as a dip for raw vegetables. Add a bit of fragrant bleu cheese if you like.

Food as Medicine
Soy is a rich source of manganese, iron and selenium; and of course, plant-based protein and cancer risk-lowering isoflavones. Parsley is a good source of folic acid, a B vitamin critical for cardiovascular health. Also, just one tablespoon of parsley contains over 75 percent of the Daily Value of vitamin K.

6 ounces silken tofu (or soft tofu, drained)
2 tablespoons fresh lemon juice
1 tablespoon expeller-pressed canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh Italian parsley
1 clove garlic, chopped
1 1/2 tablespoons cider vinegar

Combine all ingredients in a blender container. Blend until well mixed.

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