Tofu Cobb Salad Shaker with Shallot-Dijon Dressing
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Pouring the dressing into the jar first, so it doesn’t touch the lettuce, will help keep your salad crisper longer and makes this a great take-along lunch. If blue cheese isn’t your thing, crumbled feta would be an excellent alternative.
Ingredients
Shallot
1½ tsp, chopped, finely chopped
White wine vinegar
1½ tsp
Dijon mustard
½ tsp
Table salt
⅛ tsp
Olive oil
2 tsp
Plain baked firm tofu
4 oz, prepared without fat/grease, or Italian-flavor, diced
Romaine lettuce
1 cup(s), shredded
Grape tomatoes
6 medium, halved
Blue cheese
1 Tbsp
Yellow bell pepper
½ medium, chopped
Hard boiled egg
1 large egg(s), roughly chopped
Instructions
1
In small bowl, combine shallot, vinegar, mustard, and salt. Slowly whisk in oil. Into bottom of quart jar or 20-oz plastic cup with tight-fitting lid, pour dressing. To jar, add tofu, lettuce, tomatoes, blue cheese, bell pepper, and egg. Seal jar and refrigerate for up to 1 day.
2
When ready to eat, shake jar vigorously to mix salad.
3
Serving size: 1 salad
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