California rainbow salad
1
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
This crunchy, colorful salad is a great lunch on the go. Set it up in a container with a tight-fitting lid and pack the dressing separately. When you’re ready to eat, pour the dressing on the salad, cover the salad back up, and give it a shake to distribute the dressing. Hard-boiled eggs will keep for up to 7 days in the fridge, so you might want to boil up a double batch to enjoy later in the week. Shaking the pan to crack the shells and letting the eggs sit in ice water loosens the shells, making them easier to peel.
Ingredients
Egg
2 large egg(s)
Romaine lettuce
½ large head(s), torn into pieces
Smoked tofu
3 oz, sliced
Canned chickpeas (low sodium)
⅔ cup(s), rinsed and drained
Radishes
2 medium, sliced
Carrots
1 medium, shredded
Shredded red cabbage
½ cup(s), (optional)
Chives
¼ cup(s), chopped
Fresh parsley
¼ cup(s), chopped, lightly packed
Tahini
1 Tbsp
Plain fat free Greek yogurt
3 Tbsp
Fresh lemon juice
2 Tbsp
Table salt
¼ tsp, plus more to taste
Instructions
1
In small saucepan, place eggs and cover with water. Turn heat to high. When water boils, place lid on saucepan and remove from heat. Let stand 10 minutes. Drain water and shake pan gently to crack eggs. Fill pan with ice water and let eggs sit while preparing remaining ingredients.
2
Between 2 plates, divide lettuce. Top each with half of tofu, chickpeas, radishes, carrot, cabbage (if using), chives, and parsley. Remove eggs from ice water, peel, and slice. On each salad, place 1 egg.
3
In small bowl, mix together tahini, yogurt, lemon juice, and salt. Whisk in a few teaspoons of water if mixture is too thick to pour. Over each salad, drizzle half of mixture.
4
Serving size: about 4 cups salad and 3 tbsp dressing
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.