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Red Leaf Salad with Plums and Roasted Green Onion Dressing

Serves 6
Time 25 min
Spicy radishes and radicchio stand up beautifully to the hearty flavor of this creamy dressing, made from roasted green onions and silken tofu. Fire up the grill to cook the onions, if you prefer.
Ingredients
  • 6 green onions white and light green parts only, halved lengthwise
  • 1/2 cup silken tofu (about 4 ounces)
  • 1/2 cup toasted sliced almonds divided
  • 2 teaspoons reduced-sodium tamari
  • 2 teaspoons white wine vinegar
  • 2 plums sliced into thin wedges
  • 1 head radicchio torn into pieces
  • 1 head red leaf butter lettuce torn into pieces
  • 1 bunch baby carrots trimmed and halved
  • 1 bunch radishes trimmed and halved
Method

Preheat the oven to 450°F. Roast onions on a baking sheet until tender and golden brown, 10 to 15 minutes; let cool.

In a blender, purée onions, tofu, 2 tablespoons almonds, tamari, vinegar and 2 to 3 tablespoons water until very smooth. In a large bowl, toss plums, radicchio, lettuce, carrots, radishes, remaining almonds and dressing, and then serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 green onions white and light green parts only, halved lengthwise
  • 1/2 cup silken tofu (about 4 ounces)
  • 1/2 cup toasted sliced almonds divided
  • 2 teaspoons reduced-sodium tamari
  • 2 teaspoons white wine vinegar
  • 2 plums sliced into thin wedges
  • 1 head radicchio torn into pieces
  • 1 head red leaf butter lettuce torn into pieces
  • 1 bunch baby carrots trimmed and halved
  • 1 bunch radishes trimmed and halved