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
The beauty of tofu is that it takes on the flavors 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 that takes only 20 minutes to make, the tofu actually serves as a base for a lemon vinaigrette. After making the dressing in a food processor, pour it over a mixture of raw green beans and beets. The raw vegetables will add a crunchiness to every bite, and you'll have an amazing salad for two.

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

whole hard boiled egg(s)

1 item(s), peeled and quartered

uncooked red onion(s)

1 small, sliced

capers

1 Tbsp

black pepper

tsp

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.

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