This protein-rich salad makes a satisfying luncheon entrée. It also makes an impressive first course for my Vegan Mushroom Stroganoff supper served with Broccoli and Lemon Sauce on the side. Serve my delectable, 5-ingredient Vegan Chocolate Mousse Ginger Pie for a snazzy dessert. You can watch me prepare this delectable menu on YouTube!

1

ABOUT THE RECIPE:

This salad is a good choice for a first or second course when you’re hosting a dinner party, as all the ingredients can be prepared earlier in the day and chilled separately until serving time. It makes a great luncheon salad too, paired with a cup of soup and whole-grain crackers on the side.

Makes 4 servings

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INGREDIENTS:

CREAMY WALNUT DRESSING
½ cup chopped walnuts
½ cup water
1 teaspoon tamari
½ teaspoon Italian seasoning blend
1 small clove garlic, chopped (optional)
Freshly ground black pepper, to taste

SALAD
4 small (or 2 medium) roasted or boiled beets, peeled, sliced, and thoroughly chilled
4 to 6 cups mixed baby greens
8 ounces smoked or baked tofu, sliced
¼ to ½ cup chopped walnuts

INSTRUCTIONS:

To make the dressing, put all of the "Creamy Walnut Dressing" ingredients into a blender and process until smooth.

3

To assemble the salads, divide the greens among four salad plates and top each with one-quarter of the beet slices, one-quarter of the tofu slices, 1 to 2 tablespoons walnuts, and 1 to 2 tablespoons of the dressing (see note). Serve immediately.

4

NOTE: Leftover dressing may be covered and stored in the refrigerator for up to 2 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

This salad is a good choice for a first or second course when you’re hosting a dinner party, as all the ingredients can be prepared earlier in the day and chilled separately until serving time. It makes a great luncheon salad too, paired with a cup of soup and whole-grain crackers on the side.

Makes 4 servings

2

INGREDIENTS:

CREAMY WALNUT DRESSING
½ cup chopped walnuts
½ cup water
1 teaspoon tamari
½ teaspoon Italian seasoning blend
1 small clove garlic, chopped (optional)
Freshly ground black pepper, to taste

SALAD
4 small (or 2 medium) roasted or boiled beets, peeled, sliced, and thoroughly chilled
4 to 6 cups mixed baby greens
8 ounces smoked or baked tofu, sliced
¼ to ½ cup chopped walnuts

INSTRUCTIONS:

To make the dressing, put all of the "Creamy Walnut Dressing" ingredients into a blender and process until smooth.

3

To assemble the salads, divide the greens among four salad plates and top each with one-quarter of the beet slices, one-quarter of the tofu slices, 1 to 2 tablespoons walnuts, and 1 to 2 tablespoons of the dressing (see note). Serve immediately.

4

NOTE: Leftover dressing may be covered and stored in the refrigerator for up to 2 days.

Walnut, Beet, and Tofu Salad with Creamy Walnut Dressing
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary EditionLearn more about this wonderful book and buy a signed copy HERE.
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