Tofu Niçoise Salad

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30 minutes or fewer

Mushrooms and green beans replace the customary potatoes in this salad, adding complex carbs and extra fiber. The fresh citrus juice brightens a prepared dressing.

  • SERVINGServings

Ingredients

  • 1/4 cup low-fat Italian dressing, such as Newman’s Own
  • 1 Tbs. fresh lemon juice
  • 1 clove garlic, finely chopped
  • 1/8 tsp. freshly ground black pepper
  • 6 cups baby salad greens
  • 4 medium-sized tomatoes, each cut into 4 wedges
  • 2 8-oz. pkg. Italian-style baked tofu, cut into 8 slices each
  • 1/4 lb. baby green beans, steamed and chilled
  • 4 medium-sized white mushrooms, thinly sliced
  • 16 black niçoise olives

Preparation

  1. Whisk together Italian dressing, lemon juice, garlic and pepper. Let stand 10 minutes.
  2. Divide salad greens among 4 large salad plates. Arrange 4 tomato wedges and 4 slices of tofu on top. Divide green beans equally among salads. Scatter on mushrooms and 4 olives each. Drizzle each with 1 Tbs. dressing.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 260
  • Carbohydrate Content: 17 g
  • Fat Content: 14 g
  • Fiber Content: 8 g
  • Protein Content: 21 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 830 mg
  • Sugar Content: 6 g