Meals in Minutes- Vegetarian/Salad

Pretzel-Pistachio-Crusted Tofu Salad
8-oz Extra firm tofu, cut into 8 slices, pat dry
2 Egg whites, lightly beaten
1-oz unsalted pretzels, crushed (1/4 c)
3 T pistachios, chopped
5 tsp Olive oil
2 T White wine vinegar
2 T Horseradish mustard
1 tsp Honey
1 tsp Salt
6 c Baby spinach
1 Medium apple, cored and thinly sliced
¼ c dried cranberries
Per Serving (1 ½ c salad, 2 tofu slices, 1 T dressing each):  
Calories: 259
Fat: 12 grams
Saturated fat: 2 grams 
Sodium: 353 milligrams
Carbohydrate: 26 grams
Fiber: 5 grams
Protein: 12 grams
Number of servings: 4
Place egg whites in a shallow dish. In another shallow dish combine pretzels and nuts. Dip tofu slices in egg whites, turning to coat. Dip tofu in pretzel mixture, turning to coat evenly. Coat a very large nonstick skillet with nonstick cooking spray. Add 1 tsp of olive oil to skillet. Heat over medium-high heat. Add tofu slices. Cook 4-6 minutes or until golden and crisp, turning once hallway through. Meanwhile for dressing, in a jar combine the remaining 4 tsp olive oil, vinegar, mustard, honey and salt. Cover and shake well. In a large salad bowl combine spinach, apple and dried cranberries. Arrange tofu slices on top. Serve immediately with the dressing.
*Recipe from Better Homes and Gardens