Greek Salad with Tangy Lemon Tofu Dressing
- Number of Servings: 6
Ingredients
Salad 3 cups cucumber (2 large) , peeled and chopped2 cups tomatoes (2 medium), seeded and chopped1½ cups iceberg lettuce, torn1½ cups Romaine lettuce, torn1 cup red onion (1 medium), thinly sliced into rings1 cup edamame (whole green soybeans), shelled and cooked½ cup black olives (3.4 oz. can), pitted, sliced and drained Dressing 1 package silken tofu (12.3 oz.)2 tablespoon soybean oil (vegetable oil)1 tablespoon lemon juice1 teaspoon garlic (1 clove), minced*½ teaspoon oregano leaves, dried½ teaspoon black pepper, ground¼ teaspoon salt½ cup Feta cheese, crumbled
Combine all salad ingredients in large bowl. In a blender or food processor, purée 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.
May substitute 3/8 teaspoon garlic powder for the fresh garlic, if desired.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CATHIEKING.
Pour dressing over salad and mix until blended. Sprinkle with cheese.
May substitute 3/8 teaspoon garlic powder for the fresh garlic, if desired.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CATHIEKING.
Nutritional Info Amount Per Serving
- Calories: 142.6
- Total Fat: 9.4 g
- Cholesterol: 11.1 mg
- Sodium: 392.9 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.3 g
- Protein: 6.6 g
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