Salad Greens with Tofu

• 1 Bunch Organic Spinach, Romaine, or Spring Mix – Produce
• 2 Ripe Organic Tomatoes, seeded and chopped – Produce
• 2 oz. Crumbled Feta Cheese – Cheese Dept.
• 8 oz. White Wave Extra Firm Tofu, cut into cubes – Aisle 1 Refrigeration
• Black Pepper & Unrefined Salt, to taste – Aisle 2
• King Arthur’s Whole Grain Flour – Aisle 2 or Bulk Aisle 5
• 1 Tbsp. Spectrum Canola Oil – Aisle 3
• 3/4 Cup Spectrum Extra Virgin Olive Oil – Aisle 3
• 1/4 Cup Spectrum Balsamic Vinegar or Apple Cider Vinegar – Aisle 3
• 1 Tsp. Woodstock Farms Spicy Brown Mustard, optional – Aisle 3
• 1 Clove Organic Garlic, minced - Produce

Coat tofu cubes with flour and brown in canola oil over medium heat. Season with salt and pepper, as desired. Divide salad greens among 4 plates, add chopped tomatoes; sprinkle each with feta cheese and add browned tofu. In small bowl combine olive oil, vinegar, garlic, and mustard. Whisk until blended and season to taste. Drizzle over each salad. Refrigerate left-over dressing and use later for other salads.

Adapted from www.recipetips.com