BACKYARD BUFFALO RANCH CAESAR SALAD

SERVES: 2 TO 3

TIME: 30 MINUTES

You don’t need a backyard to enjoy every juicy bite of summertime slaw meets Caesar salad, topped with chewy tofu drenched in a Buffalo-style hot sauce. A bold, bountiful salad that tastes even better kicking back with friends and a cold beer any late summer afternoon.

1 recipe Back at the Ranch Dressing (page 17)

1 recipe Red-Hot Saucy Tofu (page 42)

1 large head romaine lettuce

2 cups thinly shredded red cabbage

½ cup shredded carrots

½ cup thinly sliced celery (sliced on a diagonal)

2 cups Classic Croutons (page 39)

1 Prepare the dressing first and chill it until ready to serve.

2 Prepare the tofu (I suggest pressing the tofu while the cashews soak for the dressing) and keep covered until ready to serve the salad.

3 Remove and discard the root end of the lettuce, then chop the leaves into bite-size chunks. Wash and dry the lettuce and transfer to a large mixing bowl. Add the cabbage, carrots, celery, and croutons. Add the dressing and use tongs to thoroughly coat with dressing. Arrange the salad in large serving bowls and top with the tofu.