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Summer Vegetable Salad

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

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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