Greek salad in a bowl


Greek Salad with Lemon Tofu Dressing
Prep time
Cook time
Total time
Serves: 6
  • 3 cup peeled and chopped cucumber
  • 2 cup seeded and chopped tomatoes
  • 1½ cup torn Iceberg lettuce
  • 1½ cup torn Romaine lettuce
  • 1 cup thinly sliced red onion (sliced into rings)
  • 1 cup edamame (whole green soybeans), shelled and cooked
  • ⅓ cup pitted, sliced, drained black olives
  • 1 package (about 12.3 oz) silken tofu (for dressing)
  • 2 Tbsp extra virgin olive oil (for dressing)
  • 1 Tbsp lemon juice (for dressing)
  • 1 tsp minced garlic (1 clove), or ⅜ tsp garlic powder (for dressing)
  • ½ tsp dried oregano leaves (for dressing)
  • ½ tsp freshly ground black pepper (for dressing)
  • ¼ tsp salt (for dressing)
  • ½ cup crumbled reduced-fat feta cheese
  1. Combine cucumber, tomatoes, lettuces, onion, edamame, and olives in large salad bowl.
  2. Put tofu, oil, lemon juice, garlic, oregano, black pepper, and salt in a blender or food processor, and purée until smooth, scraping occasionally. If dressing is too thick, use pulse.
  3. Pour dressing over salad and mix until blended. Sprinkle with feta cheese.
Nutrition Information
Calories: 189 Fat: 11 g Carbohydrates: 12 g Sugar: 3 g Sodium: 418 mg Fiber: 4 g Protein: 11 g