Recipe courtesy of Food Network Kitchen
Save Recipe Print
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

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Corn and Avocado Salad

Recipe courtesy of Ina Garten

Green Bean Salad

Recipe courtesy of Jamie Deen

Simple Salad Dressing

Quinoa Salad

Recipe courtesy of Sandra Lee

Citrus Salad

Recipe courtesy of Giada De Laurentiis

Parsley Salad

Recipe courtesy of Alton Brown

Cobb Salad

Recipe courtesy of Kathleen Daelemans

Herb Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories