Composed Salad with Pickled Beets & Smoked Tofu
-
30 m
-
30 m
Ingredients
-
- ½ cup reduced-fat sour cream
- ¼ cup chopped fresh dill
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 6 cups torn Boston or Bibb lettuce
-
- 2 cups torn radicchio
- 4 hard-boiled eggs (see Tip), peeled and quartered
- 2 medium tomatoes, cut into wedges
- 8 ounces baked smoked tofu, diced
- 1 cup diced pickled beets (see Shopping Tip)
- 2 cups sugar snap peas, trimmed and halved
Directions
- 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.
- Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.
- Tip: Eggs, how to hard-boil: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
- Shopping Tip: Look for pickled beets in a jar near other pickled vegetables in most supermarkets.
No comments:
Post a Comment