Tricolor Salad with Creamy Raspberry Dressing
2 Belgium endives or white part of curly chicory
1 head radicchio
1 bunch arugula

Dressing:
1 10-ounce package Mori Nu silken tofu
1 tablespoon canola oil
3 tablespoons raspberry or umeboshi vinegar
¼ cup water
½ teaspoon sea salt
 
Wash and dry salad greens. Arrange then over the individual salad platters.
Combine dressing ingredients in a blender and combine until smooth. Drizzle dressing over the greens.