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Summer Vegetable Salad Recipe

Summer Vegetable Salad Recipe

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Ingredients:

Serving

3 oz soft tofu
1/2 tbsp dijon mustard
1 1/2 tbsp fresh lemon juice
2 tbsp dill, leaves
1/4 tsp table salt
4 cups lettuce
3/4 lb beet, cooked,peeled and sliced (about 4 medium beets)
1/2 lb green beans, blanched and cooled
1 whole hard-boiled egg, peeled and quartered
1 small red onion, sliced
1 tbsp capers
1/8 tsp black pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	208.09 Kcal (871 kJ)
Calories from fat	41.89 Kcal
		% Daily Value*
Total Fat	4.65g	7%
Cholesterol	93.25mg	31%
Sodium	638.68mg	27%
Potassium	970.07mg	21%
Total Carbs	31.65g	11%
Sugars	19.04g	76%
Dietary Fiber	8.78g	35%
Protein	13.5g	27%
Vitamin C	30.3mg	50%
Iron	4.3mg	24%
Calcium	170.1mg	17%

Amount Per 100 g
Calories	44.95 Kcal (188 kJ)
Calories from fat	9.05 Kcal
		% Daily Value*
Total Fat	1.01g	7%
Cholesterol	20.14mg	31%
Sodium	137.97mg	27%
Potassium	209.56mg	21%
Total Carbs	6.84g	11%
Sugars	4.11g	76%
Dietary Fiber	1.9g	35%
Protein	2.92g	27%
Vitamin C	6.5mg	50%
Iron	0.9mg	24%
Calcium	36.7mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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