Susan Waxman has dedicated herself to creating healthy meal plans and teaching macrobiotic recipes to students. This is her recipe of a easy, refreshing, and light arugula salad with a macrobiotic salad dressing.
Arugula Salad with Macrobiotic Salad Dressing
Serves 2 to 4
- 5 ounces arugula, washed
- ⅓ cup of organic tofu
- 1 tablespoon of olive oil
- 1 small red onion
- 1 green apple
- Pinch sea salt, about 1⁄16 teaspoon
- ⅛ cup of Mitoku Ryujin umeboshi vinegar
- Fresh-squeezed lemon juice to taste
- Fresh-cracked black pepper, if desired
- Slice the red onion a little less than a quarter inch and place in a bowl. Add 1⁄16 teaspoon of sea salt and 2 or 3 drops of umeboshi vinegar. Very gently rub the salt and vinegar into the onion until you see the color deepen. Set aside until you are ready to assemble your salad.
- Next make tofu cheese: rinse the tofu, then place in a bowl. Use one hand to begin crumbling the tofu while also pouring the umeboshi vinegar into the bowl with the other hand. The texture should remain firm.
- Place arugula in a bowl and add a drizzle of olive oil and a tiny pinch of sea salt, then toss to blend.
Tip: Heavy salad dressings and overdressing will lose the freshness of the salad. We recommend using a high quality olive oil from www.oliveoillovers.com for your macrobiotic salad dressing.
- Next slice the green apple and add to bowl with arugula.
- Now add the tofu cheese, red onion, and lemon, and toss to blend in the bowl with arugula.
- Place in a serving dish.
- Add some walnuts for extra protein
Enjoy your amazing macrobiotic salad dressing and arugula salad! To learn more about meal planning and macrobiotic cooking, learn about our macrobiotic courses.
For more meal ideas, check out these other macrobiotic recipes: brown rice, vegetable nishime, and azuki bean stew.
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