Summer Vegetable Salad
Regular soft tofu
Fresh lemon juice
2 tbsp(s), leaves
4 cup(s), chopped
¾ pound(s), cooked, peeled and sliced (about 4 medium beets)
Uncooked green snap beans
½ pound(s), blanched and cooled
Uncooked red onion(s)
1 small, sliced
Hard boiled egg(s)
1 large egg(s), peeled and quartered
- 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.
- Arrange beets, green beans and egg on top of lettuce. Top with sliced onion and sprinkle with capers. Grind pepper over salads and serve.