nutritional information

Per Serving:

  • Calories: 42
  • Protein: 3 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 7 g
  • Cholesterol: 0 mg
  • Sodium: 294 mg
  • Fiber: 2 g
  • Sugar: 3 g
Vegan Gluten-Free

Peter Rabbit Salad with Thousand Island Dressing

Serves 8

30 minutes or fewer

Here’s a way to inspire the kids at the table eat every last bite of salad: tell them the ingredients for this one are what Peter Rabbit took from Mr. McGregor’s garden, then encourage them to use their fingers to dip the veggies in a homemade Thousand Island dressing.
Dressing
  • 1 cup lite silken tofu
  • 2 Tbs. lemon juice
  • 2 Tbs. finely chopped red onion
  • 2 Tbs. white vinegar
  • 2 ¼ tsp. Dijon mustard
  • 1 ½ tsp. grated Meyer lemon zest or grated lemon zest
  • ¾ tsp. salt
  • ½ tsp. tamarind paste, optional
  • ½ tsp. sriracha hot sauce, optional
Salad
  • 4 English cucumbers, roughly peeled
  • 8 cups baby lettuce leaves or mesclun greens
  • 16 steamed green beans
  • 16 baby carrots
  • 16 French breakfast radishes

1. To make Dressing: Place tofu in bowl of food processor, and purée 2 minutes, or until smooth. Transfer to bowl, and stir in remaining ingredients. Season with salt and pepper, if desired.

2. To make Salad: Peel each cucumber into wide strips with vegetable peeler until you reach seed core, turning cucumber between each stroke of peeler to keep strips same width. Discard core. Wrap 3 or 4 strips together to make 3-inch-diameter rings. Set rings on serving plates, and fill with lettuce leaves and green beans as if filling a vase.

3. Divide Dressing into 8 small bowls or ramekins, and place next to Salads on plates. Arrange carrots and radishes around edges of plates.

March 2013 p.66

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