- Ready Time : 0 min
- 4 cups salad greens, chopped
- 1 cup cabbage, sliced thin
- 1 cup fresh basil
- 2 pints strawberries
- 1 cup toasted pecans, chopped
- 1 extra firm tofu cut in half and drained between paper towels
- 5 ounce gorgonzola cheese
- 1/4 cup olive oil
- 1/2 cup cider vinegar
- 2 tablespoons shallots, minced
- 1 teaspoon fresh black pepper
- 1r teaspoon garlic salt
Mash the gorgonzola cheese and shallot into the olive oil. Add the pepper, garlic salt and slowly whisk in the vinegar. You will probably have extra, save it for another use (dip some raw veggies or a steamed artichoke).
Rinse and spin the arugula and cabbage, put in a large bowl. Chop the strawberries thin, length wise, then width wise and add to bowl. Add chopped pecans and basil.
Heat grill. In a small dish, mix the olive oil, lemon pepper and oregano.
After letting some of the water drain from the tofu, dredge it in the oil mixture on both sides. Put it on the grill, save remaining mixture. Grill for 7 minutes on both sides and lay it back in the mixture.
Toss the salad with desired vinaigrette and cut the tofu into cubes for the top.
** You could also use grilled chicken, or eliminate the protein and have it as a side.
Source: Sprouted Kitchen