1 clove garlic
6T. Extra Virgin Olive Oil
1 T. white miso
2 T. lemon juice
1 1/2 T. Balsamic Vinegar
1 T. mustard
1 sheet Toasted Nori, torn in pieces
1 tsp. Tamari
1/2 tsp. Umeboshi paste
8 oz. silken tofu
6T. Extra Virgin Olive Oil
1 T. white miso
2 T. lemon juice
1 1/2 T. Balsamic Vinegar
1 T. mustard
1 sheet Toasted Nori, torn in pieces
1 tsp. Tamari
1/2 tsp. Umeboshi paste
8 oz. silken tofu
- Blend all ingredients until smooth.
- Serve with fresh Romaine lettuce, homemade croutons, shaved Parmesan (optional) and sprinkle with dulse flakes. Grilled seitan makes this salad over the top delicious.
