top of page
  • Writer's pictureSoyfoodscouncil

Table 128 RestaurantChef Jared ClarkWest Des Moines, Iowa

Salad Dressing

2 red bell peppers

1 1/2 cups soybean oil

5 Guajillo chile

6 garlic cloves, sliced

1 Tablespoon coriander

1 Tablespoon cumin

1 Tablespoon caraway

1/3 cup sherry vinegar

1 cup cilantro

1 Tablespoon sugar

1 package Mori-Nu Silken Tofu, soft

Set oven to broil. On a sheet tray place cored red pepper. Place under broiler for 15 minutes. Remove from oven and set aside.

In a saucepan add oil. When oil reaches 250 degrees pour over Guajillo chiles and garlic in a heatproof container; cool. In a small saute’ pan, add spices; toast for 2-3 minutes.

Once all dressing ingredients have cooled, place in a blender. Add vinegar, cilantro, sugar and tofu; blend until smooth

Salad Mix

1 ½ cups water

2 teaspoons salt

1 cup couscous

1 cup water

3 medium carrots, diced

2 ears of sweet corn, remove kernels from cobb

1-pound arugula, washed and dreid

1 medium red onion, diced

3 radishes, sliced

6 ounces feta cheese

1/2 cup cashews, chopped

In a medium saucepan, add water and salt , bring to boil. Add couscous; take off heat and cover.

In another small saucepan, add 1 cup water; bring to boil. Add carrots, cook until crisp tender. Add corn; cook 2 minutes; drain.

In a serving bowl add arugula, onion, radishes, couscous, carrots and corn.

Lightly dress salad with silken tofu dressing. Top with feta and cashews

YIELD: 8 to 12 servings

17 views0 comments

Recent Posts

See All


bottom of page