Composed Salad with Pickled Beets & Smoked Tofu

Composed Salad with Pickled Beets & Smoked Tofu

This composed salad is an artful arrangement of greens, hard-boiled egg, smoked tofu, beets and snap peas drizzled with a cool, creamy dill dressing. It’s as pleasing to the eye as it is to the palate. We like smoked tofu, but any flavored baked tofu would work well in this recipe. Serve with iced tea.

From EatingWell: July/August 2011
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  1. 1/2 cup reduced-fat sour cream
  2. 1/4 cup chopped fresh dill
  3. 2 tablespoons lemon juice
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon freshly ground pepper
  6. 6 cups torn Boston or Bibb lettuce
  7. 2 cups torn radicchio
  8. 4 hard-boiled eggs (see Tip), peeled and quartered
  9. 2 medium tomatoes, cut into wedges
  10. 8 ounces baked smoked tofu, diced
  11. 1 cup diced pickled beets (see Shopping Tip)
  12. 2 cups sugar snap peas, trimmed and halved

Preparation

  1. Combine sour cream, dill, lemon juice, salt and pepper in a small bowl.
  2. Combine lettuce and radicchio in a large bowl; divide among 4 large plates and top with equal portions of hard-boiled egg, tomato wedges, tofu, beets and snap peas. Drizzle about 2 tablespoons of dressing over each salad.

Tips & Notes

Nutrition

Nutrition Per Serving: 268 calories; 12 g fat (4 g sat, 3 g mono); 198 mg cholesterol; 22 g carbohydrates; 19 g protein; 5 g fiber; 403 mg sodium; 620 mg potassium.

Nutrition Bonus: Vitamin A (81% daily value), Vitamin C (42% dv), Folate (33% dv), Iron (20% dv), Calcium (19% dv), Potassium (18% dv)

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 medium-fat meat, 1 fat