Layered Salad

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Yummy, it is Tasty Tuesday again!!  This post was inspired after all the feedback I got on facebook for one of our favorite salads.  The original recipe is called Glory Bowl and I got it from Canadian Living.  I made some changes to the recipe so that is what I am sharing with you today.

 

Layered Salad
 
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A meal in a salad!
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 2 tblsp olive oil
  • 1 cup cubed extra-firm tofu
  • 4 cups cooked quiona
  • 1 cup each grated carrots and beets
  • 1 cup packed baby spinach leaves
  • 1 cup fresh bean sprouts
Instructions
  1. In a frying pan cook tofu in the oil until brown and crispy, set aside to cool, I usually place it on a paper towel to absorb the extra oil.
  2. While frying the tofu cook your quiona and let it cool a couple minutes before plating
  3. Grate the carrots and beats, set aside
  4. When assembling the salad do it in layers so you can get a bite of everything in every scoop! Drizzle with the dressing!
Layered Salad
 
Prep time
Total time
 
Delish dressing that can be made ahead and refrigerated for up to a week.
Author:
Ingredients
  • ¼ cup nutritional yeast flakes
  • 3-4 tblsp soy sauce, depending on how salty you like it
  • 3 tblsp apple cider vinegar
  • 3 tblsp water cup water
  • ¾ cup olive oil
Instructions
  1. I use a magic bullet and throw everything in a cup and blend and it is ready to go in about a minute!

And that's our layered salad!  It is easy to pack for lunches just put all the veggies in a bowl, dressing in a covered cup in the bowl, quinoa in a 1 cup sized microwave container, and the tofu in a ziploc bag.  Just head up the quiona and assemble the sale and cover with dressing!

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