Summer Vegetable Salad

Name: Summer Vegetable Salad
Prep time: 5 min
Total time: 5 min
Yield: 2 serving(s)
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

Submitted by spatchcock

"This looks really great--much of these veggies are already out of season so I'll have to wait till next year!"

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Ready In:: 5mins
Ingredients:: 12
Serves:: 2

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

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.