Recipe courtesy of Food Network Kitchen
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Vegetarian Chef's Salad
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 450 degrees F. Toss the mushrooms with 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste on a baking sheet. Roast until tender and golden, about 12 minutes. Meanwhile, put the eggs in a saucepan and cover with cold water; bring to a boil. Add the wax beans and remove from the heat; cover and let stand 10 minutes. Drain, then rinse the eggs and beans under cold water. Peel and quarter the eggs; set aside. Toss the beans with 1 teaspoon vinegar and a pinch each of salt and pepper in a medium bowl. Cut three-quarters of the tofu into sticks. Make the dressing: Combine one-third of the mushrooms, the remaining tofu, 3 tablespoons vinegar and 1 tablespoon olive oil, the yogurt, 3/4 teaspoon salt, and pepper to taste in a food processor and puree. Toss with the greens; season with salt and pepper. Divide among bowls. Top with the remaining mushrooms and tofu, the eggs, beans, beets, cheese and sunflower seeds. 

 Photograph by Justin Walker

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