2 15oz cans of White Northern Beans
4 cups of Spinach Leaves, tough stems removed
Kale, one bunch
2 1/2 tablespoons Dijon Mustard
2 1/2 tablespoons Apple Cider Vinegar
1 teaspoon Italian Seasoning
Package of extra firm Tofu
Cut up kale and put in large salad bowl, add the spinach leaves and mix with the kale. Drain the beans and add them to the salad. Crumble the Tofu over the salad and mix in. In a separate bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the salad and mix in. Serve immediately or chill until ready to use.
The dressing has a very tart taste, so you may want to make that to taste. Cody loved it, but I thought it was to strong.
It was a really yummy salad! I plan to add chick-peas and sunflower seeds next time.