Extra Healthy Spinach Salad - cooking recipe

Ingredients

Tofu Croutons
4 ounces extra-firm herb tofu
1 large egg
1/4 cup flour
3 teaspoons garlic salt
1 teaspoon onion powder
1/2 teaspoon black pepper
3 tablespoons canola oil
Salad Dressing (use 3 tablespoons reserved mandarin orange juice)
3 tablespoons mandarin orange juice (reserved from can of Mandarin oranges used in salad)
1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup sugar
Spinach Salad
3 ounces Baby Spinach, rinsed
3 ounces mesclun, rinsed
1 (15 ounce) can mandarin oranges, drained, juice reserved
1/2 cup walnuts
1/2 cup dried cranberries
1 red bell pepper, cut in 1/4-inch slices
1 (7 ounce) can chickpeas, drained and rinsed well
1 cup feta cheese

Preparation

To make Tofu Croutons:
Preheat oven to 350F and bake tofu 20 minutes.
When the tofu is dry, cut it into 1/2 inch to 3/4 inch cubes (about the size of a crouton).
Beat egg in small bowl.
In another bowl, combine flour, garlic salt, onion powder and black pepper.
Dip tofu cubes in egg, and dust with flour mixture.
Heat oil in nonstick pan or, for extra iron, in a well seasoned iron pan over medium-high heat.
Fry tofu cubes until golden and crispy on all sides (takes about 10 minutes) and cool (if you're using an iron pan, watch very carefully so tofu doesn't burn).
To make Salad Dressing:
Combine all ingredients in nonreactive pot (such as stainless steel, enameled aluminum or anodized aluminum - don't use a regular aluminum pan as it will react with the acid.).
Cook over medium heat 2 until sugar dissolves (takes about 2 to 3 minutes).
Pour dressing into a cruet or other small container and cool.
To make Spinach Salad:
Place all ingredients in large serving bowl.
Pour in half of dressing, toss until coated, garnish with croutons and enjoy.