Apricot-Almond Salad
By Chef Christina Pirello


4 ounces Silken Tofu
1 clove Organic Garlic minced
1/4 teaspoon Sea Salt
Filtered Water or Spring Water
1 cup Dried Apricots soaked in warm water until soft (about 30 minutes)
1 Red onion diced
1/2 Fire Roasted Sweet Red Bell Peppers seeded and diced
2 Organic Celery diced
Dried Basil generous pinch
1/3 cup Slivered Almonds lightly toasted
Romaine Lettuce Leaves


Bring a small pot of water to a boil over medium heat.

Add tofu and cook 5 minutes.

Drain well.

Transfer tofu to a food processor or blender.

Add the garlic and salt, and process until smooth, adding a small amount of water to achieve a creamy dressing.

Spoon into a small bowl and allow to stand 15 minutes.

Dice softened apricots and gently fold into tofu dressing.

Toss with onion, bell pepper, celery, basil, and almonds.

Serve on a bed of crisp romaine lettuce leaves.