There's nothing better than enjoying a salad that's truly balanced: packed with savory protein, vitamin- and mineral-rich veggies, and just a hint of sweetness. And here's a favorite secret: little bit of fruit can actually go a very long way to making a salad something that's really epic. Currently, we've got an overly-ambitious citrus tree that's been begging for some extra recipe involvement, so into this salad it went. That being said, you can easily supplement the fruit addition with another seasonal variety, such as peaches, apricots, or even fresh berries.
This is a great “meal salad,” filled with balanced nutrition. Although you can use any kind of baked tofu here, teryaki-flavored baked tofu makes a particularly good accompaniment. You'll find that the recipe makes a little more dressing than you need – you can store any remainders in the refrigerator for up to one week.
2 large Naval oranges
¼ cup olive oil
¼ cup maple syrup
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 Romaine hearts, chopped
2 tablespoon fresh chives, minced
1 large Hass avocado, sliced
1/3 cup dried white mulberries, or other dried fruit
½ cup sliced almonds
6 ounces baked tofu, cut into ½-inch dice
Using a mircoplane or fine zester, grate ¼ teaspoon of zest from one of the oranges and reserve. Cut away the peel, and slice into supremes. Set aside momentarily.
To make the dressing, in a small bowl whisk together the olive oil, maple syrup, apple cider vinegar, mustard, the reserved orange zest, and ½ teaspoon of both salt and pepper. Adjust seasoning to taste, if desired.
In a large bowl, combine the romaine, chives, and orange supremes. Toss with as much dressing as desired. Top with the avocado, mulberries, almonds, and tofu. Serve immediately.