Title: Spinach & orange salad
 Categories: Vegetables
      Yield: 6 Servings
 
      1 c  Almonds, chopped
     10 oz Fresh spinach
      2    Oranges, sectioned
    1/4    Red onion, sliced

MMMMM--------------------------DRESSING-------------------------------
 10 1/2 oz Soft silken tofu
      2 tb Light mayonnaise
      1 tb White wine vinegar
      2 ts Dried tarragon
      2 ts Granulated sugar
      1 ts Dijon mustard
      1 ts Salt
    1/2 ts Pepper
 
  Silken Tofu: available in health food stores, made from extra-thick
  soy milk, strained through silk. The liquid is not drained off. The
  result is a creamy product that is ideal for spreads, drinks and
  desserts. Silken tofu is vacuum-packed and has a shelf life of
  several months.
  
  Dressing: Place tofu in sieve; drain for 15 minutes, discarding
  liquid. In blender or food processor, combine tofu, mayonnaise,
  vinegar, tarragon, sugar, mustard, salt and pepper until smooth.
  
  Spread almonds on baking sheet; bake in 350F 180C oven for 8 minutes
  or until golden. Let cool. Meanwhile, tear spinach into bite-size
  pieces.
  
  In large bowl, combine spinach, oranges and onion. Toss salad with
  half of the dressing. Sprinkle almonds over top.
  
  Per serving: about 130 calories, 5 g Protein, 8 g fat,
       12 g  carbohydrate