Spinach & Tofu Salad with Sesame Miso Dressing


1 pack organic baby spinach
1 pinch sesame seeds (for garnishing)
1/2 block tofu (cut into small cubes)

Low Fat Japanese Sesame Miso Dressing:

1 tablespoon white miso
1 tablespoon ponzu sauce
1/2 tablespoon sugar
1 tablespoon sesame seeds (ground with mortar and pestle)
1/4 cup water


Mix the sesame miso dressing ingredients until well blended. (You can heat up the dressing in a small sauce pan and chill in the fridge for 30 minutes before use.)

Wash the baby spinach and drain excess water. In a salad bowl, toss the baby spinach with tofu and sesame miso dressing. Dish out and serve cold.


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