Greek Salad with Tangy Lemon Tofu Dressing

Greek Salad with Tangy Lemon Tofu Dressing

A sumptuous twist to the traditional Greek salad.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (7 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 20 mins
Extra Time: 5 mins
(for pre-cooking edamame)

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Metric

  • 3 cup peeled and chopped cucumber
  • 2 cup seeded and chopped tomatoes
  • 1 1/2 cup torn Iceberg lettuce
  • 1 1/2 cup torn Romaine lettuce
  • 1 cup thinly sliced red onion (sliced into rings)
  • 1 cup edamame (whole green soybeans), shelled and cooked
  • 1/3 cup pitted, sliced, drained black olives
  • 1 package (about 12.3 oz) silken tofu (for dressing)
  • 2 Tbsp soybean oil (vegetable oil) (for dressing)
  • 1 Tbsp lemon juice (for dressing)
  • 1 tsp minced garlic (1 clove), or 3/8 tsp garlic powder (for dressing)
  • 1/2 tsp dried oregano leaves (for dressing)
  • 1/2 tsp freshly ground black pepper (for dressing)
  • 1/4 tsp salt (for dressing)
  • 1/2 cup crumbled reduced-fat feta cheese

Directions:

Combine cucumber, tomatoes, lettuces, onion, edamame, and olives in large salad bowl.

Put tofu, oil, lemon juice, garlic, oregano, black pepper, and salt in a blender or food processor, and purée until smooth, scraping occasionally. If dressing is too thick, use pulse.

Pour dressing over salad and mix until blended. Sprinkle with feta cheese.

Thanks to United Soybean Board