Photo of Summer Vegetable Salad by WW

Summer Vegetable Salad

2
0
0
SmartPoints® value per serving
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
2
Difficulty
Easy
Tofu takes on the flavors of the foods it's combined with. Keep some on hand and use it like we did in this recipe as a healthy alternative to mayonnaise.

Ingredients

Regular soft tofu

3 oz

Dijon mustard

½ Tbsp

Fresh lemon juice

1½ Tbsp

Dill

2 Tbsp, leaves

Table salt

¼ tsp

Lettuce

4 cup(s), chopped

Uncooked beets

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

Capers

1 Tbsp

Whole hard boiled egg(s)

1 egg(s), peeled and quartered

Black pepper

pinch

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.