Salads and Vegetables: Salads: Greek Salad with Tangy Lemon Tofu Dressing

A sumptuous twist to the traditional Greek salad.

Author: United Soybean Board
Date: July 11, 2008

Serves: 6 person(s)

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


    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


    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.

Nutritional Information
(Per Serving)

Calories:189 cals
Kilojoules:788 kJ
Fat:11.5 g
Carbohydrates:12.9 g
Protein:11.9 g
Cholesterol:3.7 mg
Sodium:418 mg
Saturated Fat:2.0 g
Fiber:4.0 g
Calcium:123.0 mg
Total Sugars:3.8 g

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