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Tofu Niçoise Salad

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. 

Ingredients: 

Ingredients: 

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¼ cup low-fat Italian dressing, such as Newman's Own
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1 Tbs. fresh lemon juice
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1 clove garlic, finely chopped
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⅛ tsp. freshly ground black pepper
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6 cups baby salad greens
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4 medium-sized tomatoes, each cut into 4 wedges
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2 8-oz. pkg. Italian-style baked tofu, cut into 8 slices each
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¼ lb. baby green beans, steamed and chilled
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4 medium-sized white mushrooms, thinly sliced
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16 black nicoise olives

Instructions: 

  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: 

Calories: 
260
Protein: 
21 g
Total Fat: 
14 g
Saturated Fat: 
2 g
Carbohydrates: 
17 g
Cholesterol: 
mg
Sodium: 
830 mg
Fiber: 
8 g
Sugar: 
6 g
Yield: 
Serves 4