Arugula With Creamy Shallot Vinaigrette Mustard and shallots have always been a favorite combination of mine. This is a zippy dressing where a little bit goes a long way. Try sprinkling Lightlife Fakin Bacon Bits on top of this salad for a crunchy meatlike flavor. Chopped grilled chicken or cold poached baby shrimp also go wonderfully in this salad. This dressing will last in you refrigerator for up to 2 weeks in an airtight container. Makes 4 Servings
	Ingredients: 1 tablespoon egg whites (from about 1 egg) Sea salt and freshly ground black pepper 1 teaspoon whole grain mustard 1 bunch arugula leaves, cleaned and dried 1 teaspoon Dijon mustard 2 teaspoons minced shallots 8 cherry tomatoes, halved 1 tablespoon red wine vinegar 1/4 cup chopped Bermuda onion 1/4 cup soft tofu 1 tablespoon walnut oil, or olive or canola oil
	Instructions: 1. In a food processor, combine the egg whites, both mustards, shallots, vinegar and tofu. Pulse on/off and slowly drizzle in the oil. Season with salt and pepper to taste. 2. In a mixing bowl, combine the arugula, tomatoes, onion and 2 tablespoons of the vinaigrette. Toss thoroughly, adjust seasoning and serve on chilled plates. NOTE: There will be enough vinaigrette left to prepare 4 additional salads.

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