Source: dLife

Radish, carrot, bell pepper, onion, and red leaf salad with a creamy herbed tofu dressing.

Servings

1 Lettuce, red leaf, fresh, head , separated, trimed, rinsed, and patted dry
4 Radishes, fresh , sliced (1 bunch)
1 medium carrots , thinly sliced
1 medium red bell peppers , diced
3 fresh green onions , chopped
0.5 cup Sprouts, alfalfa, fresh
1 oz pine nuts , toasted
8 oz firm tofu , sliced
1 large garlic cloves , minced
2 tbsp low sodium soy sauce
1 fresh lemon juice, per fruit , with pulp
0.25 tsp ground oregano
0.25 tsp dried marjoram
3 tbsp balsamic vinegar
2 fresh green onions , chopped
0.25 cup cold water

1 Place the tofu, garlic, soy sauce, lemon juice, oregano, marjoram, vinegar, onions, and water in a blender and process until smooth.
2 Tear the lettuce into bite-size pieces and put in a bowl. Mix in radishes, carrot, bell pepper, green onions, and sprouts.
3 Spoon tofu dressing on top and toss to mix. Sprinkle with pine nuts.