Asian Salad

Here is a kid friendly salad that is hearty enough to be served for diner. The dressing is easy to whip up and the mandarin oranges are the star. I like to serve dinner salads during the summer a lot. They are so quick and easy and refreshing when it’s so hot outside. It’s also a great way to get more greens in my kiddos!


Asian Salad

1 head of iceburg lettuce, chopped (can use any salad green you like, but for this recipe                                                                      we prefer iceburg)

1 block extra-firm tofu, drained and diced

bag of shredded carrots

1 large container of mandarin oranges in juice, drained – or 2 10.5oz. cans

almond slivers, optional topping

Dressing ingredients:

4 Tbsp. tahini

2 Tbsp. lemon juice

2-3 Tbsp. honey or agave

1 tsp. tamari

1 tsp. rice vinegar

1/2 tsp. minced ginger

1/2 tsp. garlic powder

Preheat oven to 415 degrees. Line a cooking sheet with parchment paper and put tofu in a single layer on sheet. Bake for 10 min, flip, then 10 more min until starting to brown. In a small bowl add all dressing ingredients and mix well. In a large salad bowl add all salad ingredients except almond slivers. Add dressing and top with almonds if desired.

*For more help incorporating more plant based foods into your family’s lifestyle look here.




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