Ingredients
| 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 |
Directions
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.
Source: www.talksoy.com