Arugula Herb Salad With Dried Cranberries, Radicchio, Baby Chard, Pumpkin Seeds and Tofu

Some evenings I just want a fresh layered salad for dinner. This salad can be made with cooked chicken, tuna but I’m using super firm tofu for protein. Here‘s how I do it:

Ingredients:

Baby arugula, loosely torn

Baby Swiss chard

Shredded radicchio

Finely chopped celery or fennel

Handful of dried Cranberries

Handful of roasted pumpkin seeds

Chopped fresh herbs of choice, parsley, dill, mint, basil

Cubed super firm tofu

Layer the bottom of a bowl with the arugala, radicchio and celery then add the tofu, herbs, cranberries and pumpkin seeds on top. Dress with salad dressing of choice, I find a balsamic vinaigrette works very well with this salad.