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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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This looks really great-much of these veggies are already out of season so I'll have to wait till next year! Ingredients:
3 ounces soft tofu |
1/2 tablespoon dijon mustard |
1 1/2 tablespoons fresh lemon juice |
2 tablespoons dill, leaves |
1/4 teaspoon 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 tablespoon capers |
1/8 teaspoon black pepper |
Directions:
1. To make vinaigrette, combine tofu, mustard, lemon juice, dill and salt in a blender; pulse until smooth.
2. Toss with lettuce and divide between 2 large plates.
3. Arrange beets, green beans and egg on top of lettuce.
4. Top with sliced onion and sprinkle with capers.
5. Grind pepper over salads and serve.
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