Nutritional Info

Nutrition Facts

Serving Size 1 (127g)

Calories 248
Calories from Fat 46 (18%)
Amount Per Serving %DIV
Total Fat 5.1g 8%
Saturated Fat 1.8g 9%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 29.4mg 10%
Sodium 225mg 10%
Potassium 405.3mg 9%
Total Carbohydrate 35.5g 12%
Dietary Fiber 1.6g 6%
Sugars 26.1g
Protein 12.8g 26%

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Recipe Description
This is truly a salad for all seasons because you can change the ingredients with the changing crops. It's a great salad for taking to potlucks or picnics, because it can be assembled ahead and tossed at the last minute. By including almonds and beans, you have a source of calcium, fiber and protein.
Prep time
20 min
Cook time
0 min
Ready In
20 min


Serves Tool

Serves To:USMetric
10 Ounce(oz)  fresh spinach, washed and dried
8   mushrooms, sliced
1   red onion, thinly sliced
19 Ounce(oz)  white or red kidney beans, drained
1   red bell pepper, chopped
2   stalks celery, sliced
1/2 Cup(c)  toasted unblanched almonds, coarsely chopped
10 1/4 Ounce(oz)  silken soft tofu
1 Clove(clv)  garlic, crushed
2 Tablespoon(T)  light mayonnaise
2 Tablespoon(T)  white wine vinegar
1 Tablespoon(T)  granulated sugar
1 Teaspoon(t)  salt
1/4 Teaspoon(t)  black pepper, freshly ground


Tear spinach into bite sized pieces. Arrange half over the bottom of 9 inch salad bowl. Sprinkle evenly with half each of the mushrooms, red onion, beans, red pepper and celery. Repeat with another layer of spinach, mushrooms, red onion, beans, red pepper and celery. To prepare the dressing: Using a sieve, drain tofu. In a food processor, using pulsing action, puree tofu, garlic, mayonnaise, vinegar, sugar, salt and pepper. Spread dressing over top of salad. Sprinkle with almonds. To serve, spoon through layers so that each serving contains all ingredients.

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