4 cups spinach leaves, roughly torn
2 to 4 radishes, thinly sliced
4 green onions, sliced 1/2 cup sliced mushrooms
1/2 cup halved cherry or grape tomatoes
4 oz soft silken tofu
3 tbsp milk
1/2 tsp vinegar
1 tsp onion powder
1/2 tsp garlic powder
1 tbsp fresh parsley
salt and pepper to taste
In a large salad bowl, toss together the spinach, radishes, green onions, mushrooms and tomatoes.
To make the dressing, combine the tofu, milk, vinegar, onion powder, garlic powder, parsley and salt and pepper in a medium bowl or a small blender. Blend (using an immersion blender if you’ve put the ingredients in a bowl) until smooth. Taste the dressing and add more salt and pepper if necessary.
Dress the salad to taste and toss until evenly coated. Store extra dressing in the fridge for up to three days.