Spinach, Tofu and Cantaloupe Salad

[Guest guest]

Spinach, Shrimp and Cantaloupe Salad

 

1/2 lb extra firm tofu, diced

4 cups baby spinach leaves

1 cup 1/2-inch-diced cantaloupe cubes, about 1/3 of

medium cantaloupe

1/4 cup orange juice

1 small shallot, minced

1 1/2 tablespoons canola oil

1 tablespoon balsamic vinegar

1 teaspoon powdered sugar

1 teaspoon poppy seeds

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon red pepper flakes, optional

 

Combine tofu, spinach and cantaloupe in large salad

bowl.

Combine orange juice, shallot, oil, vinegar, sugar,

poppy seeds, salt, pepper and red pepper flakes, if

desired, in small bowl. Stir well. Pour over salad

about 10 minutes before serving, this will let the

tofu absorb flavors. Toss gently, but thoroughly.

Serves 4.

 

 

 

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