Heather’s Improvised Asian Salad

When the Fresh Direct never showed last Sunday, Heather quickly improvised this delicious and nutritious asian salad with ingredients from the corner market!

serves 4 to 6

1 orange, juiced (alternately, 1/4 cup fresh orange juice)
2 tablespoons rice wine vinegar
1/4 cup safflower oil (canola or vegetable oil work too)
1 tablespoon soy sauce
1 romaine heart, thinly sliced
1/4 head green cabbage, thinly sliced
1/2 English cucumber, cut into thin half-moons
4 scallions, thinly sliced
1 8-ounce package baked tofu, cut into small cubes (note: I use Soy
Boy’s “Tofu Lin” flavor)
4 ounces slivered almonds

1. In a jar, combine fresh orange juice, vinegar, oil, and soy sauce.
Shake to combine.

2. In a large bowl, combine romaine, cabbage, cucumber, scallions, and
tofu. Toss with dressing and top with almonds.

-Prepared with our help by Heather at St. Lydia’s on July 15,2012