Since I've been working outside my home office for the last couple months, I've become more aware of how long meals take so I seek out quicker ones that still pack nutrients.
Ever since I first tried this Soy-Lime Tofu recipe from Eating Well , I've wanted to make it again and again. It is quite easy to make ahead of time and store in the fridge for later use. Since I marinated and baked the tofu on the weekend, we were able to throw together a quick salad using spinach, nectarines, dried cherries, and blue cheese crumbles. What made this salad especially awesome was the black cherry balsamic vinaigrette for a fruity and sweet dressing.
I picked up a bottle of black cherry balsamic vinegar from The Olive Grove in Mendota Heights and I just love it. Any flavor would work in this dressing, but black cherry is my flavor of the moment.
Black Cherry Balsamic Vinaigrette
(makes 1 cup)
1/4 cup black cherry balsamic vinegar
1/4 cup honey
1/2 cup olive oil
Salt and pepper, to taste
This also works as a side salad for a main dish, just omit the tofu.