Greek Salad with Tangy Lemon Tofu Dressing 

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Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 0 mins
Extra Time: 5 mins (for pre-cooking edamame)

A sumptuous twist to the traditional Greek salad.

Ingredients:

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.

Author:

United Soybean Board
Soy Connection