Ingredients
Salad
- 1 lb. fresh salmon
- 2 tbsp. olive oil
- 2 tbsp. fresh lemon juice
- Pepper to taste
- 3 shallots
- 2 tbsp. fresh basil
- 2 tbsp. fresh oregano
- 2 tbsp. fresh parsley
- 2 gloves garlic
- 1 head romaine lettuce
- Additional pepper, parmesan cheese, croutons- optional
Dressing
- 1/2 cup shredded reduced-fat parmesan cheese
- 2 cloves garlic
- 2 tbsp. Dijon mustard
- 3 tsp. fresh lemon juice
- 2 tsp. Worcestershire sauce
- 1/4 tsp. ground black pepper
- 1 cup soft tofu
- 2 tbsp. white wine vinegar
Directions
- Preheat oven to 375 degrees and lay salmon on baking sheet prepared with foil
- Combine olive oil, lemon juice, and pepper in a small bowl
- Finely chop shallots, basil, oregano, parsley, and garlic and add to marinade
- Generously cover salmon with marinade and bake for about 20 minutes, or until opaque inside
- While salmon is baking, prepare dressing by pulsing parmesan cheese, garlic, mustard, lemon juice, Worcestershire, pepper, tofu, and vinegar in a blender and process until smooth
- Additional vinegar or water may be added to reach the desired dressing consistency
- After salmon is cooked and slightly cooled, chop into bite size pieces and assemble on a bed of romaine lettuce
- Top with Tofu Caesar dressing and toss with additional parmesan, pepper, and croutons if desired
Nutritional Information
Tofu Casear Dressing
Serving Size: about 2 tbsp. (51 grams), Calories: 56, Calories from Fat: 33, Total Fat: 4g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 6mg, Sodium: 137mg, Total Carbohydrate: 3g, Dietary Fiber: 0g, Sugars: 2g, Protein: 3g, Vitamin A: 1%, Vitamin C: 2%, Calcium: 6%, Iron: 3%
