Greek Salad with Tangy Tofu Dressing
Combine all salad ingredients in large bowl. In a blender or food processor, purée all dressing ingredients except cheese until smooth, scraping occasionally. If dressing is too thick, use pulse.
Pour dressing over salad and mix until blended. Sprinkle with cheese. Makes 6 servings.
Ingredients
3 cups Cucumber (2 large) , peeled and chopped
2 cups Tomatoes (2 medium), seeded and chopped
1, 1/2 cups Iceberg lettuce, torn
1, 1/2 cups Romaine lettuce, torn
1 cup Red onion (1 medium), thinly sliced into rings
1 cup Canned Kidney Beans
1/3 cup Black olives pitted, sliced and drained
Dressing
1 pack Bean Supreme Tofu
2 Tbsp. Soybean oil (vegetable oil)
1 Tbsp. Lemon juice
1 tsp. Garlic (1 clove), minced*
1/2 tsp. Oregano leaves, dried
1/2 tsp. Black pepper, ground
1/4 tsp. Salt
1/2 cup Feta cheese, crumbled