Salad of the week


By Elizabeth Brown, brought to you by Jes, Healthy Eating Dept at Natural Elements

Ready in 5 minutes • Makes 5 servings

4 oz firm light tofu
2 cloves garlic, minced
¼ cup water
Juice of 1 lemon
1 tbsp Parmesan cheese, freshly grated
2 anchovies
1 tbsp red wine vinegar
1 tsp Dijon mustard
¼ tsp ground black pepper

1. Blend all ingredients in a food processor or blender.
2. Store in a jar. Label and date, and use on top of salads or in wraps within one month.

Nutrients per serving:
Calories: 27, Total Fats: 1 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 2 mg, Sodium: 100 mg, Total Carbohydrates: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 3 g, Iron: 0 mg

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