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Photo of Tofu Cobb Salad Shaker with Shallot-Dijon Dressing by WW

Tofu Cobb Salad Shaker with Shallot-Dijon Dressing

4
Points® value
Total Time
15 min
Prep
15 min
Serves
1
Difficulty
Easy
Pouring the dressing into the jar first, so it doesn’t touch the lettuce, will help keep your salad crisper longer and makes this a great take-along lunch. If blue cheese isn’t your thing, crumbled feta would be an excellent alternative.

Ingredients

Shallots

1½ tsp(s), finely chopped

White wine vinegar

1½ tsp(s)

Dijon mustard

½ tsp(s)

Table salt

⅛ tsp(s)

Olive oil

2 tsp(s)

Plain baked tofu

4 oz, or Italian-flavour, diced

Romaine lettuce

1 cup(s), shredded

Grape tomatoes

6 medium, halved

Blue cheese

1 tbsp(s)

Yellow bell pepper

½ medium, chopped

Hard boiled egg

1 large, roughly chopped

Instructions

  1. In small bowl, combine shallot, vinegar, mustard, and salt. Slowly whisk in oil. Into bottom of quart jar or 20-oz plastic cup with tight-fitting lid, pour dressing. To jar, add tofu, lettuce, tomatoes, blue cheese, bell pepper, and egg. Seal jar and refrigerate for up to 1 day.
  2. When ready to eat, shake jar vigorously to mix salad.
  3. Serving size: 1 salad

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