A sumptuous twist to the traditional Greek salad.
Author: United Soybean Board
Serves: 6 person(s)
Preparation Time: 20 mins
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
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.
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