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Greek Salad with Tangy Lemon Tofu Dressing


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Greek Salad with Tangy Lemon Tofu Dressing


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Greek Salad with Tangy Lemon Tofu Dressing


  • Prep Time : 15 min
  • Ready Time : 15 min


6 s


  • 3 cups Cucumber, peeled and chopped
  • 2 cups Tomatoes, seeded and chopped
  • 1 1/2 cups Iceberg lettuce, torn
  • 1 cup Red onion, thinly sliced into rings
  • 1 cup Edamame (Whole Green Soybeans), shelled and cooked
  • 1/3 cup Black olives, pitted, sliced and drained
  • 1 Silken tofu (12.3 oz package)
  • 2 tablespoons Soybean oil (vegetable oil)
  • 1 tablespoon Lemon juice
  • 1 teaspoon Garlic (1 clove), minced*
  • 1/2 teaspoon oregano leaves, dried
  • Black pepper, ground
  • Salt
  • Feta cheese, crumbled



1 Combine all salad ingredients in large bowl. In a blender or food processor, purée all dressing ingredients except cheese until smooth, scraping occasionally. If dressing is too thick, use pulse.  Pour dressing over salad and mix until blended. Sprinkle with cheese.
2 * May substitute 3/8 teaspoon garlic powder for the fresh garlic, if desired.


© 2010, Courtesy of United Soybean Board

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