Orange, Tofu, and Spinach Salad

1 lb. package pre-washed baby spinach or flat leaf spinach, steamed, washed, spun dry, torn into large pieces
4 ½ to 6 oz. smoked tofu, cubed
½ grated carrot
½ Sweet walla walla or vidalia onions, cut into rings
1 Seedless orange, peeled and sectioned or 2/3-cup mandarin orange sections
11/3 tsp. untoasted sesame or almond oil
½ Tbs. Umeboshi plum vinegar or rice vinegar
1/3 cup water chestnuts, drained
1-inch piece of fresh gingerroot
1 Tbs. purified water

• Place spinach in a large serving bowl.
• Top with grated carrot, onion rings, orange sections, water chestnuts, and tofu cubes.
• Wash ginger root and peel with paring knife or vegetable peeler.
• Grate on the smallest hole of a standard grater.
• Grab pulp. Make fist and squeeze over a small bowl or tablespoon.
• Wet pulp with few drops of water, squeeze again, and then discard pulp.
• Combine ginger juice, umeboshi plum vinegar or rice vinegar, water, and oil.
• Whisk with fork.
• Pour over salad and toss with two large salad forks or spoons till salad wilts slightly.
• Transfer to a large salad plate and enjoy.

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