2 bunches watercress -- washed, stemmed and into pieces
2 ripe, firm pears -- peeled, cored, and sliced
6 scallions -- trimmed and sliced
4 ounces (1/2 cup) soft tofu
1/4 cup plain soy milk or nonfat milk
2 tablespoons cider or rasberry vinegar
1 tablespoon sunflower oil
1 teaspoon honey
2 teaspoons poppy seeds
Place the watercress, pears, and green onions in a serving dish. In a blender or food processor, process the remaining ingredients until smooth. Pour the dressing over the salad and toss gently to combine.
3 large, ripe tomatoes -- cut into 1/4-inch slices
1 tablespoon extra virgin olive oil
2 medium cloves garlic -- minced
1 tablespoon tiny capers -- drained
1 tablespoon chopped fresh oregano
Salt and pepper
Arrange the tomato slices on a platter, overlapping them slightly. Dizzle with the olive oil. Scatter the garlic, capers, and oregano evenly over the tomatoes. Sprinkle lightly with salt and generously with pepper. Serve immediately or chilled.
Yields: 6 servings
Preparation Time: 5 minutes
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