Extra Healthy Spinach Salad

Tofu Croutons

• 4 ounces extra-firm herb tofu
• 1 large egg
• 1/4 cup flour
• 3 teaspoons garlic salt
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 tablespoons canola oil

Salad Dressing (use 3 tablespoons reserved mandarin orange juice)

• 1/2 cup canola oil
• 1/2 cup white wine vinegar
• 1/2 cup sugar

Spinach Salad

• 3 ounces baby spinach, rinsed
• 3 ounces mesclun, rinsed
• 1 (15 ounce) can mandarin orange, drained, juice reserved
• 1/2 cup walnut
• 1/2 cup dried cranberries
• 1 red bell pepper, cut in 1/4-inch slices
• 1 (7 ounce) can chickpeas, drained and rinsed well
• 1 cup feta cheese

Directions

1. 1

   To make Tofu Croutons:

2. 2

   Preheat oven to 350F and bake tofu 20 minutes.

3. 3

   When the tofu is dry, cut it into 1/2 inch to 3/4 inch cubes (about the size of a crouton).

4. 4

   Beat egg in small bowl.

5. 5

   In another bowl, combine flour, garlic salt, onion powder and black pepper.

6. 6

   Dip tofu cubes in egg, and dust with flour mixture.

7. 7

   Heat oil in nonstick pan or, for extra iron, in a well seasoned iron pan over medium-high heat.

8. 8

   Fry tofu cubes until golden and crispy on all sides (takes about 10 minutes) and cool (if you're using an iron pan, watch very carefully so tofu doesn't burn).

9. 9

   To make Salad Dressing:

10. 10

    Combine all ingredients in nonreactive pot (such as stainless steel, enameled aluminum or anodized aluminum - don't use a regular aluminum pan as it will react with the acid.).

11. 11

    Cook over medium heat 2 until sugar dissolves (takes about 2 to 3 minutes).

12. 12

    Pour dressing into a cruet or other small container and cool.

13. 13

    To make Spinach Salad:.

14. 14

    Place all ingredients in large serving bowl.

15. 15

    Pour in half of dressing, toss until coated, garnish with croutons and enjoy.