

- 6 cups freshly chopped greens, washed and dried
- ½ cup sliced radish
- 1 medium julienne-cut red onion
- 3 julienne-cut carrots
- 2 cups halved grape tomatoes
- 2 cups shelled edamame, blanched
- Tofu Croutons
- Raspberry Vinaigrette
- 12 ounces firm water-packed tofu, drained, cut medium-dice
- 1/2 cup soy sauce
- 1 1/2 cup water
- 2 Tablespoons Ranch Dressing powdered seasoning mix
- ¾ cup Corn Starch
- vegetable oil for deep fat frying
- 1/2 cup raspberry vinegar
- 1/4 cup fresh raspberries
- 1/4 cup honey
- 1/2 cup soy oil
- 1/4 cup extra-virgin olive oil
- 1/2 cup fresh basil leaves, chiffonade
- Salt and black pepper, to taste
- In a large bowl, add first 6 ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu croutons, serve with raspberry vinaigrette.
- In a medium bowl, add soy sauce, water and Ranch Dressing powder, mix together. Add tofu , marinate 4 hours; remove from marinade, allow to drain.
- In a medium mixing bowl add corn starch, add tofu, toss lightly.
- Deep-fry at 350˚ F in oil until golden-brown. Remove from oil, drain.
- Serve immediately, sprinkle on salad.
- In a blender, add vinegar, raspberries and honey. Purée, slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper. Serve with salad.
- Yield: 8-10 servings