Greek Salad with Tangy Lemon Tofu Dressing

Salads, Salads, Salads.
Enjoy the fresh flavors of this salad as a lunch entree.

Greek Salad with Tangy Lemon Tofu Dressing


Quantity Ingredients
3 cups Cucumber, peeled and chopped
2 cups Tomatoes, seeded and chopped
1 1/2 cups Iceberg lettuce, torn
1 1/2 cups Romaine lettuce, torn
1 cup Red onion, thinly sliced into rings
1 cup Edamame (Whole Green Soybeans), shelled and cooked
1/3 cup Black olives, pitted, sliced and drained
1 Silken tofu (12.3 oz package)
2 tbsp Soybean oil (vegetable oil)
1 tbsp Lemon juice
1 tsp Garlic (1 clove), minced*
1/2 tsp Oregano leaves, dried
1/2 tsp Black pepper, ground
1/4 tsp salt
1/2 cup Feta cheese, crumbled


1. In a large bowl, combine cucumbers, tomatoes, iceberg lettuce, Romaine lettuce, red onion, edamame and black olives. 2. In a small food processor, puree tofu, oil, lemon juice, garlic, oregano, black pepper and salt until smooth, scraping down the sides occasionally. If dressing is too thick, use pulse to blend. 3. Pour dressing over salad and mix gently until covered. 4. Sprinkle with Feta cheese. Serve immediately. Nutrition Information Per serving: 180 calories, 10g protein, 3g fiber, 11g total fat, 10mg cholesterol, 430mg sodium.