Prep Time: 10 minutes
Cooking Time: none
Yield: 4 servings

2 Belgium endives or white part of curly chicory
1 head radicchio
1 bunch arugula

1 10-ounce package Mori Nu silken tofu
1 tablespoon canola oil
3 tablespoons raspberry or umeboshi vinegar
¼ cup water
½ teaspoon sea salt

1. Wash and dry salad greens.
2. Arrange then over the individual salad platters.
3. Combine dressing ingredients in a blender and combine until smooth.
4. Drizzle dressing over the greens.

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