Summer vegetable salad

Name: Summer vegetable salad
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 oz Silken tofu; 0.5 Tbsp Dijon mustard; 1.5 Tbsp Fresh lemon juice; 2 Tbsp Dill chopped; 0.25 tsp Table salt; 4 cup(s), chopped Lettuce; 4 medium Uncooked beets cooked and peeled (or vacuum-packed), cut into wedges; 2 cup(s) Uncooked green snap beans blanched and cooled; 2 large egg(s) Hard boiled egg peeled and quartered; 0.5 small Red onion thinly sliced; 1 Tbsp Capers; 0.125 tsp Black pepper

Points®

Total Time

20 min

Prep

20 min

Cook

0 min

Serves

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

½ Tbsp

Fresh lemon juice

1½ Tbsp

Dill

2 Tbsp, chopped

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 egg

2 large egg(s), peeled and quartered

Red onion

½ small, thinly sliced

Capers

1 Tbsp

Black pepper

⅛ tsp

Instructions

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.
Arrange beets, green beans and egg on top of lettuce. Top with sliced onion and sprinkle with capers. Grind pepper over salads and serve.
Serving size: 1 salad

Summer vegetable salad

Ingredients

Instructions

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