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 pound beets, cooked, peeled and sliced about 4 medium beets
1/2 pound green snap beans, blanched and cooled
1 medium whole hard boiled egg, peeled and quartered
1 small red onion, sliced
1 tablespoon capers
1/8 teaspoon black pepper
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.
Serves 2. 4 points per serving.
Point Index | Recipe Index | Home