GREEK SALAD WITH TANGY LEMON TOFU DRESSING
Makes 6 servings.
SALAD
• 3 cups (2 large) Cucumber, peeled and chopped
• 2 cups (2 medium) Tomatoes, seeded and chopped
• 1½ cups Iceberg lettuce, torn
• 1½ cups Romaine lettuce, torn
• 1 cup (1 medium) Red onion, thinly sliced into rings
• 1 cup Edamame (Whole Green Soybeans), shelled and cooked
• 1/3 cup (1 - 3.4 oz can) Black olives, pitted, sliced and drained
DRESSING
• 1 package (12.3 oz) Silken tofu
• 2 tablespoons Soybean oil
• 1 tablespoon Lemon juice
• 1 teaspoon (1 clove) Garlic, minced*
• ½ teaspoon Leaf oregano, dried
• ½ teaspoon Black pepper, ground
• ¼ teaspoon Salt
• ½ cup Feta cheese, crumbled
Combine all salad ingredients in large bowl.
Purée all dressing ingredients except cheese in small food processor until smooth, scraping occasionally.
If dressing is too thick, use pulse.
Pour dressing over salad and mix until blended.
Sprinkle with cheese.
* May substitute 3/8 teaspoon garlic powder for the fresh garlic, if desired.
Nutritional Analysis per Serving: 180 Calories (55% Calories from Fat), 10g Protein, 12g Carbohydrate, 3g Fiber, 11g Fat, 10mg Cholesterol, 430mg Sodium.
United Soybean Board - www.talksoy.com/
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