Nicoise salad with tofu-soy milk dressing

Print

With ImageWithout Image

Niçoise Salad with Tofu–Soy Milk Dressing

Yield: 4

Author: Maryon Stewart

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Salad

• 3 eggs
• 8 small potatoes, halved
• 10 ounces tuna steak Olive oil spray
• 7 ounces (¾ cup) thin green beans
• 7 ounces (¾ cup) grape tomatoes, halved
• 4 ounces small black olives, pitted
• 1 baby romaine lettuce, leaves separated

Dressing

• 5½ ounces (¾ cup) silken tofu
• 4 fluid ounces (½ cup) soy milk
• 1 clove garlic, chopped
• 1 teaspoon Dijon mustard
• 2 tablespoons lime juice

Instructions

Salad

1. Place the eggs in a small saucepan and cover with cold water.
2. Bring the water to a boil, then reduce the heat to low and simmer for 5 minutes.
3. Place the eggs in cold water until cool, then peel, slice, and set them aside.
4. Cook the potatoes in boiling salted water for 10 minutes, or until just tender.
5. Lightly spray the tuna with olive oil, then chargrill for 2–3 minutes on each side, or until just cooked.
6. Flake the fish into pieces using two forks.
7. Blanch the beans in boiling salted water for 1 minute, then refresh in cold water.
8. Toss the eggs, potatoes, tuna, beans, tomatoes, olives, and lettuce together in a large bowl.

Dressing

1. combine all the ingredients in a blender and process until smooth.
2. Season with salt and freshly ground black pepper.
3. Drizzle over salad.

Phytoestrogen Content

12.32mg per serving

Nutrition Facts

Calories

975

Fat

65 g

Sat. Fat

10 g

Carbs

84 g

Fiber

11 g

Net carbs

73 g

Sugar

7 g

Protein

16 g

Sodium

588 mg

Cholesterol

123 mg