Vegetarian Chef's Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 416 calorie
- Total Fat
- 28 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 238 milligrams
- Sodium
- 894 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 6 grams
- Protein
- 24 grams
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
1 pound white mushrooms, trimmed and halved
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 large eggs
1/2 pound yellow wax beans, trimmed
3 tablespoons plus 1 teaspoon red wine vinegar
4 ounces smoked or baked tofu
1/3 cup fat-free plain yogurt
12 cups mixed greens (about 12 ounces)
2 vacuum-packed cooked beets, cut into sticks
3 ounces sharp cheddar cheese, cut into sticks
2 tablespoons salted roasted sunflower seeds
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