Spinach salad dressing

Spinach salad dressing

Ingredients/Components

• sugar - 1 tsp
• eggs - 2 item
• salt - 3/4 tsp
• butter - 1 Tbsp
• egg, slightly beaten - 1 item
• dash of salt - 1 item
• salad oil - 1/4 c
• freshly ground pepper - 1/4 tsp
• Worcestershire sauce - 1 tsp
• Dijon mustard - 2 Tbsp
• Parmesan cheese - 2 tsp
• ground turkey - 1 lb
• mushrooms, sliced - 1/4 lb
• olive oil - 1/4 c
• large onion, finely chopped - 1 item
• juice of 1 lemon
• garlic cloves, minced - 2 item
• fresh ground pepper - 1 item
• cherry tomatoes, halved - 8 item
• green onions, chopped - 3 item
• dried leaf oregano - 1/4 tsp
• bunch spinach - 1 lb
• celery stalks, finely chopped - 2 item
• freshly grated Parmesan cheese 1 oz - 1/3 c
• bunch spinach or 1 10 oz - 1 lb

How to make spinach salad dressing:

In a small bowl, combine soy sauce, Worcestershire sauce, ginger and garlic. Add tofu. Toss lightly. Let stand 5 minutes. Remove tofu from soy mixture with a slotted spoon. Drain on paper towel. Stir cornstarch and water into soy mixture; set aside. Heat oil in a large skillet or wok over medium heat. Add celery, zucchini and bell pepper. Stir-fry 2 minutes. Add mushrooms. Stir-fry 1 minute. Stir in reserved soy mixture. Cook until thickened, stirring occasionally. Add tofu and tomato. Heat through and serve immediately. Makes 3 to 4 servings.

Recipe categories: Low protein, Salads, Salad dressings.