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TRANSCRIPT
INGREDIENTS
SERVES 4
SALAD:
6 Cups Spring Mix
2 Cups Quartered Strawberries
1 Cup Blueberries
1 Batch of Tofu Cheese
1 Batch of Strawberry Vinaigrette
TOFU CHEESE
1 Block of Extra Firm Tofu
4 TBSP Nutritional Yeast
2 TBSP Tamari
2 TBSP Lemon Juice
2 Tsp Italian Herbs
1 Tsp Garlic Salt
STRAWBERRY VINAIGRETTE
1 Cup Strawberries
2 TBSP Red Wine Vinegar
2 TBSP Apple Cider Vinegar
1 TBSP Pure Maple Syrup
DIRECTIONS
1. Combine spring mix, strawberries, andblueberries in a large bowl..
2. Start on the Tofu Cheese. Drain the tofuand place in a large bowl. Use a fork tocrumble up the tofu into small pieces. Add inthe remainder of the tofu cheese ingredientsand mix well.
Wa-La Tofu Cheese!
3. Place strawberries, red wine vinegar, applecider vinegar, and maple syrup in to ablender, blending until smooth. You mayneed to add water for desired thickness.
4. On a large plate or bowl assemble saladand enjoy!
SUMMERBERRYSALAD
Macro Count Per Serving: Carbs 24
Fat 5.5
Protein 15.8
Buns of Steel Oats