Bake in the oven for 20 minutes with casserole dish lid on
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Scrape the Sides of the Blender: When blending, stop and scrape down the sides as needed to make sure everything is fully incorporated
Creamy dressing: Rather than a watery vinaigrette, we blend fresh raspberries into the dressing, which helps it cling to the spinach so every bite is extra delicious
Ingredients For the Salad 1 heart of romaine, chopped head red cabbage, chopped 1 cup edamame 1 cup cilantro, chopped (16g) cups cashews 190g 1 large carrot, matchsticks 4 mini sweet peppers, thinly sliced 3 mini cucumbers, sliced 3-4 green onions, green and white part, chopped fresh ginger, (1.25cm) 1 cup wonton strips (110g) For the Sesame Tahini Dressing cup olive oil (55g) 3 tablespoon rice vinegar 2-4 tablespoon tahini (amount depending on flavor and creaminess desired) 2 tablespoon toasted sesame oil 2 tablespoon low sodium soy sauce 1 tablespoon maple syrup 2 cloves garlic, minced in fresh ginger 1.25cm For the Saucy Tofu Puffs cup vegetable stock 120g 2 tablespoon coconut sugar 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame oil 1 tablespoon tahini 1 tablespoon rice vinegar teaspoon red pepper flakes more or less to taste 1 tablespoon olive oil 1 package tofu puffs, cubes cut in half (can use super firm tofu instead, cut into cubes) teaspoon 5 spice powder, optional Instructions Into a large bowl, add all the ingredients for the salad
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