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| Level of Difficulty | Easy |
| light meals | Tofu takes on the flavors of the foods it's combined with. Keep some on hand and use |
| it like we did in this recipe as a healthy alternative to mayonnaise. |
| 1 1/2 tbsp fresh lemon juice |
| 3/4 lb(s) beets, cooked, peeled and sliced (about 4 medium beets) |
| 1/2 lb(s) green snap beans, blanched and cooled |
| 1 medium whole hard-boiled egg(s), peeled and quartered |
| 1 small red onion(s), sliced |
| To make vinaigrette, combine tofu, mustard, lemon juice, dill and salt in a blender; pulse until |
| smooth. Toss with lettuce and divide between 2 large plates. |
| Arrange beets, green beans and egg on top of lettuce. Top with sliced onion and sprinkle with |
| capers. Grind pepper over salads and serve. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated