BLUEBERRY SPINACH SALAD
- 6 oz tofu or chicken
- 4 cups fresh spinach
- ¾ cup blueberries
- 1 peach, cubed
- ½ cup Italian dressing
- 2 Tbs sesame oil
- ½ Tbs cornstarch
- Salt and pepper to taste
Directions:Drain the tofu on a plate lined with several layers of paper towel for about 30 minutes. Chop it into 1-inch cubes and place in a large bowl. Cover with ½ of the salad dressing and let stand for 10 minutes before draining well. In a separate clean bowl, toss the marinated tofu gently with the cornstarch and salt. Cook the tofu in sesame oil on high heat and stir around for 5 minutes or so. Combine with spinach, blueberries, peach, and remaining dressing.
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