Summer vegetable salad
6
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
The beauty of tofu is its versatility. It's mild in flavor and can be used instead of mayo in creamy salad dressings.
Ingredients
Silken tofu
3 oz
Dijon mustard
0.5 Tbsp
Fresh lemon juice
1.5 Tbsp
Dill
2 Tbsp
Table salt
0.25 tsp
Lettuce
4 cup(s), chopped
Uncooked beets
4 medium
Uncooked green snap beans
2 cup(s)
Hard boiled egg
2 large egg(s)
Red onion
0.5 small
Capers
1 Tbsp
Black pepper
0.125 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.
3
Serving size: 1 salad
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