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the lettuce in batches, using tongs to coat the lettuce after each addition. When all the lettuce is coated, transfer to bowls and top with eggplant bacon.

Caesar Chavez Dressing

SERVES 4 • ACTIVE TIME: 5 MINUTES • TOTAL TIME: 5 MINUTES

PER SERVING

(ABOUT 3

TABLESPOONS):

Calories: 60

Calories from fat: 40

Total fat: 4.5 g

Saturated fat: 0.5 g

Trans fat: 0 g

Total carb: 5 g

Fiber: <1 g

Sugars: <1 g

Protein: 2 g

Cholesterol: 0 mg

Sodium: 330 mg

Vitamin A: 0%

Vitamin C: 6%

Calcium: 0%

Iron: 4%

I am tempted to call this TaMiShew dressing, for the tahini, miso, and cashew in it, but I will spare you the cutesy title this time. But I won’t spare you lots of flavor with a hint of brininess from the capers.

2 tablespoons chopped shallot

2 tablespoons cashew pieces

1 tablespoon tahini

1 tablespoon miso

⅓ cup water

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 tablespoon capers with brine

⅛ teaspoon salt

Freshly ground black pepper

Place everything in a food processor and blend for at least 5 minutes, using a rubber spatula to scrape down the sides often, until completely smooth. It’s really important that you blend for the full time, otherwise your dressing may be grainy. Taste for salt. Keep refrigerated in a tightly sealed container until ready to use.

Vietnamese Rice Noodle Salad with Grilled Tofu

SERVES 6 • ACTIVE TIME: 30 MINUTES • TOTAL TIME: 40 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(⅙ RECIPE):

Calories: 260

Calories from fat: 60

Total fat: 7 g

Saturated fat: 1 g

Trans fat: 0 g

Fiber: 4 g

Protein: 10 g

Cholesterol: 0 mg

Sodium: 630 mg

Vitamin A: 8%

Vitamin C: 25%

Calcium: 20%

Iron: 15%

If cool and refreshing is how you like your salads, then this Vietnamese-inspired salad might be your true calling. Silky rice noodles, cool cucumbers, and refreshing mint are spiced up with some chili garlic sauce. I liked it best served with extra lime wedges and extra chili garlic sauce that you can spoon on to your liking. The grilled tofu is simply marinated in a little of the dressing to give it a little something. It’s all sprinkled with a gremolata of peanut, mint, and lime for added flavor and texture. The directions look crazy long just because there are a few things going on, but it’s not complicated.

DRESSING:

⅓ cup warm water

3 tablespoons agave nectar

3 tablespoons chili garlic sauce

1 tablespoon soy sauce

¼ cup freshly squeezed lime juice (about 2 limes, depending how

juicy your limes are)

¼ teaspoon salt

SALAD:

12 ounces extra-firm tofu

2 teaspoons soy sauce

1 (8-ounce) package thin rice noodles (vermicelli)

1 medium-size cucumber, in thinly sliced half-moons (1 heaping

cup, or 6 ounces)

1 small red onion, sliced thinly

4 ounces string beans, sliced into 1-inch pieces (about 1 cup)

2 cups mixed greens

¼ cup thinly sliced mint leaves

PEANUT-MINT GREMOLATA:

¼ cup peanuts, chopped very well

3 tablespoons finely chopped mint

Zest of ½ lime

To make the dressing, mix all its ingredients together and stir vigorously. Set aside.

Slice the tofu into eight equal pieces widthwise, then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tablespoons of the dressing over the slices. Also drizzle with 2 teaspoons of soy sauce. Let marinate, flipping occasionally, while you prepare everything else.

Cook the rice noodles according to the package directions. Usually they say to boil water, turn off the heat, and soak the noodles for about 8 minutes.

Once cooked, drain in a colander and run the noodles under cold water for about a minute until they are fully cooled. Set aside to drain while you finish prepping everything.

Mix all of the vegetables and the mint leaves into the noodles. Just use your hands—it’s messy, but the best way I found to incorporate everything. Mix the dressing into the noodles and toss to coat. Refrigerate while you prepare everything else.

Combine the