Spinach and Arugula Salad | VegNews

Ingredients

• 7 ounces spinach
• 4 ounces arugula
• 2 slices usu-age tofu, cut into small pieces
• 1 tablespoon sliced almonds
• 4 cherry tomatoes, halved or quartered
• 4 or 5 grapefruit segments, roughly chopped
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons rice vinegar
• 1 ⁄2 teaspoon shichimi pepper or chili powder
• Dash black pepper
• 1 ⁄2 teaspoon salt
• 2 teaspoons maple syrup
• 2 teaspoons soy sauce