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Greek Salad with Tangy Lemon Tofu Dressing
Serves: 6
Category:
* Quick & Easy
* Salad
Ingredients:
| Salad | |
| 3 cups | Cucumber, peeled and chopped |
| 2 cups | Tomatoes, seeded and chopped |
| 1 1/2 cups | Iceberg lettuce, torn |
| 1 1/2 cups | Romaine lettuce, torn |
| 1 cup | Red onion, thinly sliced into rings |
| 1 cup | Edamame (Whole Green Soybeans), shelled and cooked |
| 1/3 cup | Black olives, pitted, sliced and drained |
| 1 | Silken tofu (12.3 oz package) |
| 2 tablespoons | Soybean oil (vegetable oil) |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Garlic (1 clove), minced* |
| 1/2 teaspoon | Oregano leaves, dried |
| 1/2 teaspoon | Black pepper, ground |
| 1/4 teaspoon | Salt |
| 1/2 cup | Feta cheese, crumbled |
Instructions:
Combine all salad ingredients in large bowl. In a blender or food processor, puree all dressing ingredients except cheese until smooth, scraping occasionally. If dressing is too thick, use pulse.
Pour dressing over salad and mix until blended. Sprinkle with cheese. Makes 6 servings.
* May substitute 3/8 teaspoon garlic powder for the fresh garlic, if desired.
Nutrition Per Serving:
180 calories, 10 gm protein, 12 gm carbohydrates, 11 gm fat, 10 mg cholesterol, 430 mg sodium, 3 gm dietary fiber
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