Mesclun Greens With Red Wine-Mustard Vinaigrette This is a pungent, spicy dressing that holds its flavor with the strong taste of mesclun lettuce. For an entrée salad, serve with grilled breast of chicken, grilled salmon or yellowfin tuna, or Seared Asian Tofu. Spoon a little Mango, Tomato and Black Bean Salsa or Tomato Basil Concasse on the fish for an exotic and refreshing light meal. Makes 12 Servings
	Ingredients: 10 tablespoons red wine vinegar 1/4 teaspoon sea salt 1/4 cup tamari soy sauce 1/4 cup Japanese wasabi mustard powder 7 tablespoons fruit juice concentrate 1 teaspoon minced shallots 3 ounces soft tofu 1 teaspoon minced garlic 24 ounces mesclun
	Instructions: In a mixing bowl using an electric handheld blender, puree all of the ingredients except the mesclun, adding the tofu at the end. Note: Use approximately 3 tablespoons vinaigrette with 2 ounces of mesclun greens for an average salad.

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