Sunday, September 02, 2012

Composed Salad with Pickled Beets & Smoked Tofu

OK. This seems like a weird salad, I know. It has a lot of weird ingredients. The dressing was a little thick, even when I tried to smooth it out with some extra lemon juice. I did not love the dressing. The salad itself was pretty good. It wasn't as weird once I started eating it. I doubt I would make it again though.

I also have to note: seriously, if you aren't buying farm-fresh eggs, you really need to. They are just so good. There is a difference. Trust me.

salad

Composed Salad with Pickled Beets & Smoked Tofu
Eating Well

This composed salad is an artful arrangement of greens, hard-boiled egg, smoked tofu, beets and snap peas drizzled with a cool, creamy dill dressing. It’s as pleasing to the eye as it is to the palate. We like smoked tofu, but any flavored baked tofu would work well in this recipe. Serve with iced tea.

1/2 cup reduced-fat sour cream
1/4 cup chopped fresh dill
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 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

Combine sour cream, dill, lemon juice, salt and pepper in a small bowl.

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.

Servings: 4

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