1/4 C. (60 ml) apple cider vinegar
2 T. (30 ml) Dijon mustard
1/4 C. (10-15 g) fresh mint leaves
1/4 C. (25 g) golden raisins
1 T. (30 g) pine nuts
2 oz. (60 g) tofu “feta”Juice half the orange and whisk together with the apple cider vinegar and the mustard. Toast the pine nuts in a dry skillet until golden brown. Assemble the salad, crumble the tofu “feta” over it, and then add the dressing.
You can also use reduced-fat feta cheese if you don’t have tofu cheese, or mix up the dressing 30 minutes before serving and marinate crumbled firm tofu in it.