Tangy Tofu Greek Salad Dressing

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Tangy Tofu Greek Salad Dressing

1 package Silken tofu, (12.3 oz)

2 tablespoons extra virgin olive oil

1 tablespoon Lemon juice, freshly sqeezed

1 teaspoon (1 clove) Garlic, minced

1/2 teaspoon Leaf oregano, dried

1/2 teaspoon Black pepper, ground

1/4 teaspoon Salt

1/2 cup Feta cheese, crumbled

 

 

Purée all dressing ingredients except cheese in small

food processor until smooth, scraping occasionally.

If dressing is too thick, use pulse.

 

Pour dressing over salad and mix until blended.

 

Sprinkle with cheese.

 

Serves 6

 

Source: United Soybean Board

Formatted by Chupa Babi: 11.10.07

 

ChupaNote: I put the crumbled feta right in the food

prcessor, adding some pitted kalamata olives, and some

sun dried tomatoes for color. Just pulse it all

together, leaving it nice and chunky. If you have any

caper, sprinkles those on too. Makes a good dressing

for falafel, or pilaf salads. If you have fresh greek

oregano, use that. So much tastier. Or mint.

 

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