I admit that I am a sucker for the convenience of store-bought salad dressing. Who wouldn’t be intrigued by the bazillions that you can find in the store? There are a few good ones out there, but I feel much better making it myself. For simple vinaigrette, you probably have all you need at home, and for this recipe, the addition of gorgonzola cheese will make you impress yourself. Homemade dressing makes all the difference.

Salads are my favorite food, so this will be one of many my friends. The greens of choice here are packed full of vitamins, the arugula gives the spice contrast to the sweet berries, the cabbage has enough crunch and fiber to keep you satiated, and the basil adds an aromatic factor. As a matter of fact, you should go plant some basil in your yard right now. It's inexpensive, easy to maintain and produces a bounty of leaves. Maybe I am partial because it is the only item flourishing in my mini vegetable garden right now, but all the more reason to encourage you to plant your own! Do it. sbts_02


4 Cups Organic Arugula, Chopped
1 Cup Savoy Cabbage, sliced thin
1 Cup Fresh Basil, sliced thin
2 Pints Strawberries (from one of those stands or farmers market please!)
1 Cup Toasted Pecans, Chopped
1 Extra Firm Tofu (cut in half and drained between paper towels)
/Gorgonzola Vinaigrette/
5 oz. Gorgonzola Cheese
1/4 Cup Olive Oil
1/2 Cup Cider Vinegar
2 tbsp. Finely Minced Shallot
1 tsp Black Ground Pepper
1 tsp. Garlic Salt sbts_03

1. Mash the gorgonzola cheese and shallot into the olive oil. Add the pepper, garlic salt and slowly whisk in the vinegar. You will probably have extra, save it for another use (dip some raw veggies or a steamed artichoke).
2. Rinse and spin the arugula and cabbage, put in a large bowl. Chop the strawberries thin, length wise, then width wise and add to bowl. Add chopped pecans and basil.
3. Heat grill. In a small dish, mix the olive oil, lemon pepper and oregano.
4. After letting some of the water drain from the tofu, dredge it in the oil mixture on both sides. Put it on the grill, save remaining mixture. Grill for 7 minutes on both sides and lay it back in the mixture.
6. Toss the salad with desired vinaigrette and cut the tofu into cubes for the top.

** You could also use grilled chicken, or eliminate the protein and have it as a side.

References (3)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: Hollister France
    Hi, this essay is despite the small, but rich in content. Reverie verbiage. If you want to see details:Hollister France
  • Response
    Response: VjQBiVSU
  • Response
    Fantastic Webpage, Keep up the very good job. Thank you.

Reader Comments (23)

i would shovel this in my mouth :)

June 12, 2009 | Unregistered Commenterhugh

blocks of tofu never looked so good. us amber boys are itching to get some of yer cookin' in our bellies soon!

June 12, 2009 | Unregistered Commentermatthew

This is inspiring... I must admit, I've never been a fan of salads. Recently I started to venture out... and they are growing on me! Ones that are interesting and exploding with flavors like this one - I'm going to give it a try soon!

June 12, 2009 | Unregistered CommenterAmanda


June 12, 2009 | Unregistered Commenterkristine

Hi Sara! Can I just say that I love your site! Thanks for visiting my blog too, we do have similar tastes :) Your pictures are absolutely amazing, do you mind if I ask what kind of camera you use? I've been wanting to get a new one for a long time, but need to save up. I can't wait to keep reading your posts and follow you on Twitter! Thanks

June 13, 2009 | Unregistered CommenterEatingRD

I am starving and this looks amazing!

June 13, 2009 | Unregistered CommenterTerri

Your photos are beautiful! I love salads too, so am very excited to find another blog with that passion :) The dressing on this one sounds divine.

June 14, 2009 | Unregistered CommenterEmily Eats

that looks so good! i've eaten and made some good strawberry salads, but i never thought of adding tofu. thanks for the recipe.

June 14, 2009 | Unregistered Commenterlola

very appétissant !

June 14, 2009 | Unregistered Commenterpierre

I followed some crumbs from my friend, Nannette, over at Gourmet Worrier - she said I had to check out this site she found as I would love it! Guess what? I do! Fantastic site, photos and wonderful recipes! I will be dining with you more often!

~ Chez Us

June 14, 2009 | Unregistered CommenterChez US

im having a dinner party for my moms bermudan boyfriend and you are making my life a whole lot easier and fabulous. thank you, your quit amazing

June 14, 2009 | Unregistered Commenterbrittany

This salad sounds (and looks!) amazingly delicious! Love the ingredient photos :)

June 15, 2009 | Unregistered Commenterjoey

Made this last night and LOVED it! What a great salad. We love Sprouted Kitchen!!

June 15, 2009 | Unregistered CommenterMollie

Hi Sara,

What a beautiful blog you have. I am always looking at other food blogs for inspiration, and I always enjoy ones with great photography! I just started my blog with my husband earlier this year, and it's been so fun for us. It is a great hobby! Keep up the good work!

June 16, 2009 | Unregistered CommenterThe Food Addicts

Hi Sara- I knew what to do with all my extra strawberries when I saw this! Just finished and it was delicious! I don't see the tofu marinade here- did I miss it? I grilled it w/olive oil, oregano and salt/pepper like your directions. Yum!

June 17, 2009 | Unregistered Commenterfresh365

your blog is spectacular and such an inspiration! i love every image, recipe and special anecdote. this is definitely going to be a new daily read for me :)

June 18, 2009 | Unregistered Commenterkristina guilbeau

I'm totally inspired, by the food (sumptuous) and the photography (pristine) alike. I will return often!

June 19, 2009 | Unregistered CommenterHali Bey

The Strawberry Tofu Chopped Salad was to die for! I have large hands so the thinly sliced cabbage was difficult for me to do, but it all turned out well. Thank you!

June 24, 2009 | Unregistered CommenterDavid Hoffman

Made this last night but varied ingredients. Instead of strawberries, shallot and pecans I used cherries, green onions and roasted/unsalted almonds. Also, I broiled the tofu b/c I don't have a grill.

Thanks for this awesome and inspiring recipe. Even my tofu shy bf loved it.:)

July 2, 2009 | Unregistered CommenterRena

Gorgeous photos! This sounds like such a great summer salad. Well, a great anytime salad.

July 3, 2009 | Unregistered CommenterAshley

Mmmm, this salad looks great. More and more I'm seeing strawberries in savory salads. I'll have to try it soon!

July 8, 2009 | Unregistered CommenterCooking With Dia

I have so much tofu and strawberries at home- I'm making this recipe this weekend!!

July 22, 2011 | Unregistered CommenterLA vie europa

Looks great but I don't see the ingredients for the Tofu marinade in the list of ingredients - just in the directions.

August 12, 2011 | Unregistered Commenterholly hagerman

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>