Summer vegetable salad
0
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
The beauty of tofu is that it takes on the flavours of the foods it's combined with. You might be surprised to know that you can also use it as a substitute for mayonnaise! In this summer vegetable salad, the tofu actually serves as a base for a lemon vinaigrette.
Ingredients
Silken tofu
3 oz
Dijon mustard
½ tbsp(s)
Fresh lemon juice
1½ tbsp(s)
Fresh dill
2 tbsp(s), leaves
Table salt
¼ tsp(s)
Lettuce
4 cup(s), chopped
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, peeled and quartered
Red onion
½ small, thinly sliced
Capers
1 tbsp(s)
Black pepper
⅛ tsp(s)
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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