Instructions: Peel the ginger, grate it, and squeeze out the juice using a garlic press. Set juice aside.

Heat the olive oil in a small skillet over medium heat. Saute the onion and garlic for 2 to 3 minutes; set aside.

In a blender or food processor, puree the tofu and lemon juice until creamy smooth.

Add the curry powder, salt, sauteed onion mixture, and ginger juice. Puree for 30 seconds.

Mix with the salad ingredients of your choice (see below) and refrigerate for 2 to 3 hours before serving.

This recipe yields 1 1/4 cups of dressing, enough for 8 cups of salad greens.

PASTA SALAD: Toss 3 cups cooked whole-grain pasta, 2 cups steamed sliced carrots, 2 cups steamed chopped broccoli, and 1 cup chopped red bell pepper with 1 1/4 cups dressing.

SHRIMP SALAD: Toss 2 cups cooked shrimp and 1 cup chopped celery with 1/2 cup dressing. Serve in avocado halves.

SWEET POTATO SALAD: Steam 3 pounds whole unpeeled sweet potatoes over boiling water until the outer parts are soft and the centers are still firm, about 15 minutes (be sure not to overcook). Plunge into cold water to prevent overcooking once the potatoes are out of the pan. Peel, cube, and toss with 1 1/4 cups dressing. Garnish each serving with 1 teaspoon grated coconut and a sprinkle of ground cinnamon.

Comments: A zesty salad dressing for those restricted from mayonnaise or milk-based dressings, due to milk allergies or a need to limit cholesterol. It has a variety of uses and can help toss a meal or side dish together in minutes.

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