Summer vegetable salad
0
Points®
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, the tofu actually serves as a base for a lemon vinaigrette.
Ingredients
Silken 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
4 medium, cooked and peeled (or vacuum-packed), cut into wedges
Uncooked green snap beans
2 cup(s), blanched and cooled
Hard boiled eggs
2 large egg(s), peeled and quartered
Uncooked red onion(s)
½ small, thinly sliced
Capers
1 Tbsp
Black pepper
⅛ 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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.