When you think salads, you might think summer food; cool, crisp and doesn’t require much cooking. I love salads in the summer but I love salads in winter, too; they provide a nice break from the heavy foods we all tend to eat this time of year. This one was livened up and made a bit more filling with the addition of sautéed vegetables and baked tofu.
From the bottom up, we’ve got mixed, crunchy salad greens, a layer of a baby spinach, sautéed zucchini, carrot, onion and yellow peppers, croutons, baked tofu (using my method from here), a sprinkling of sunflower seeds and the Sanctuary Dressing from Appetite for Reduction, which is a ranch dressing. Yum!