Dressing 2 tablespoons Silken Tofu
½ teaspoon Dijon Mustard
2 tablespoons cider vinegar
½ teaspoon saltDash of liquid smoke
¼ teaspoon Worcestershire sauce
2 tablespoons barbeque sauce
½ teaspoon lemon juice
¼ teaspoon turmeric
¼ teaspoon paprika
1 cup mayonnaise
Salad 8 cups chopped greens
½ cup edamame
¼ cup diced tofu
2 tomatoes, diced
2 avocados, peeled and diced
¼ cup cheddar cheese
¼ cup black olives
¼ cup bacon, fried and crispy
½ cup pineapple
2 cups rotisserie chicken, cooked
Directions For Dressing In a blender, add all ingredients except mayonnaise, purée until smooth.
Add mayonnaise, pulse to combine. Set aside.
Directions For Salad On a cutting board, separately chop all ingredients.
In a large salad bowl, add all ingredients.
Directly before serving, toss with dressing.
Notes Yield: 8 servings
By Chef Scott Stroud
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