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Garden Salad with Mustard Vinaigrette

Ingredients:

1/2 head iceberg lettuce washed and torn into pieces
1/4 block firm tofu finely diced
1 teaspoon umeboshi vinegar
1 carrot washed and grated
1 cucumber washed and finely sliced
1 cup fresh corn kernels
1 cup fresh peas
1 cup cooked chickpeas
1 cup black olives
5 kale leaves or any greens washed and finely sliced
Pinch sea salt

Dressing ingredients:

1 teaspoon mustard
1 teaspoon ume vinegar
2 tablespoons brown rice vinegar
1 teaspoon olive oil
1 teaspoon mirin
1 teaspoon shoyu
1/2-1 cup water

Preparation:

Place the tofu into a small bowl and add the umeboshi vinegar. Mix and marinate.
Place the lettuce, olives, chickpeas, carrot and cucumber into a large bowl and lightly toss with the salt.
Lightly blanch the corn, peas, and then kale. Allow to cool.
Add the vegetables and tofu to the salad ingredients, and mix gently.
Meanwhile, place the dressing ingredients into a bowl and whisk lightly.
Pour over salad and serve.
 
Recipes Recipes for Success Garden Salad with Mustard Vinaigrette