1 bunch of Swiss Chard 5-6 large leaves and stems
2 medium-large beets, grated (food processor makes this easy)
½ heaping cup chopped red onion
½ heaping cup organic cucumber, unpeeled, sliced and quartered
½ red bell pepper, chopped- about one cup
½-1 cup frozen organic peas, thawed and dried some on paper towel

Toss all but the beets together. Add the dressing (see recipe below) Mix through and gently fold the beets into the salad mixture. Chill and serve.

Dressing:
1 cup tofu mayo
2 T. raw apple cider vinegar
2 doonks Omica Organics stevia powder
1/8 tsp. Celtic or Real Salt
Freshly ground pepper

Optional: fresh or dried parsley or green onion if desired
Mix all of the above in a small bowl until well combined.

Michelle’s Menu- Michelle’s Tofu Mayo

1- 14 oz. Firm or Extra Firm Organic Chilled Tofu
¼ c lemon juice
2 T. raw apple cider vinegar
1 T. brown rice syrup
½ tsp. coconut aminos
½ tsp. onion granules
½ tsp. garlic granules
¼ tsp. Black Salt (for egg flavor, also called Kala Namak)

Remove the tofu from the package, rinse it with pure water and blot it dry, gently pressing out excess water. Put all ingredients in high-powered blender. Blend until smooth and creamy. Chill until serving time.