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Baby Spinach Salad with Artichoke Hearts




Source of Recipe


"Fresh from the Farmers' Market," by Robin Robertson, VegNews,


Recipe Introduction


"Fresh from the Farmers' Market," by Robin Robertson, VegNews,
May+June 2005
Look for baked tofu in the refrigerated case of natural food stores and some supermarkets. If tender baby spinach is unavailable, use regular spinach. Vegetarian Worcestershire sauce, made without anchovies, is available at natural food stores.

Serves 4


List of Ingredients




1/3 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon vegetarian Worcestershire sauce
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco (optional)
6 to 8 cups fresh baby spinach
8 ounces baked tofu, cut into 1/2-inch-wide by 1/4-inch-thick slices
1 (9-ounce jar) marinated artichoke hears, drained
1/4 cup pitted black olives
1 cup cherry tomatoes, halved


Recipe



1. In a small bowl combine the oil, vinegar, lemon juice, Worcestershire sauce, mustard, Tabasco (if using), and salt and pepper to taste. Blend well and set aside.

2. Divide the spinach Among 4 plates. Arrange the tofu, artichoke hearts, olives and tomatoes on top of the spinach. Drizzle with the dressing and serve.