Summer Vegetable Salad

Prep Time
20 min
Cook Time
0 min
Serves
2
Difficulty
Easy
Recipe Details
Ingredients
  • 3 oz regular soft tofu
  • 1/2 Tbsp Dijon mustard
  • 1 1/2 Tbsp fresh lemon juice
  • 2 Tbsp dill, leaves
  • 1/4 tsp table salt
  • 4 cup(s) lettuce
  • 3/4 pound(s) uncooked beets, cooked, peeled and sliced (about 4 medium beets)
  • 1/2 pound(s) uncooked green snap beans, blanched and cooled
  • 1 item(s) whole hard boiled egg(s), peeled and quartered
  • 1 small uncooked red onion(s), sliced
  • 1 Tbsp capers
  • 1/8 tsp black pepper
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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