Summer vegetable salad
0
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
The beauty of tofu is its versatility. It's mild in flavor and can be used instead of mayo in creamy salad dressings.
Ingredients
Silken tofu
3 oz
Dijon mustard
½ Tbsp
Fresh lemon juice
1½ Tbsp
Dill
2 Tbsp, chopped
Table salt
¼ tsp
Lettuce
4 cup(s), chopped
Uncooked beets
4 medium, cooked and peeled (or vacuum-packed), cut into wedges
Uncooked green snap beans
2 cup(s), blanched and cooled
Hard boiled egg
2 large egg(s), peeled and quartered
Red onion
½ small, thinly sliced
Capers
1 Tbsp
Black pepper
⅛ tsp
Instructions
1
To make vinaigrette, combine tofu, mustard, lemon juice, dill and salt in a blender; pulse until smooth. Toss with lettuce and divide between 2 large plates.
2
Arrange beets, green beans and egg on top of lettuce. Top with sliced onion and sprinkle with capers. Grind pepper over salads and serve.
3
Serving size: 1 salad
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