Tofu Niçoise Salad
¼ cup low-fat Italian dressing, such as Newman's Own
1 Tbs. fresh lemon juice
1 clove garlic, finely chopped
⅛ 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
¼ lb. baby green beans, steamed and chilled
4 medium-sized white mushrooms, thinly sliced
16 black nicoise olives
- Whisk together Italian dressing, lemon juice, garlic and pepper. Let stand 10 minutes.
- 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.