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Hearts of Romaine Salad with Creamy Soy Dressing

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings
Silken tofu gives this dressing its creamy texture and is a great substitute for the raw eggs that are often used in Caesar salads. Leftover dressing will keep in the refrigerator for up to a week.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 2 ounces firm silken tofu
  • 1 garlic clove, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh parsley
  • 12 cups torn romaine lettuce (about 2 hearts)
  • 3 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 40
  • caloriesfromfat 52 %
  • fat 2.3 g
  • satfat 0.7 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 2.8 g
  • carbohydrate 2.7 g
  • fiber 1.5 g
  • cholesterol 2 mg
  • iron 1.1 mg
  • sodium 139 mg
  • calcium 67 mg

How to Make It

  1. Combine first 6 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well blended. Pour tofu mixture into a small bowl; stir in parsley.

  2. Combine romaine lettuce and tofu mixture in a large bowl, and toss to combine. Arrange 1 1/2 cups salad on each of 8 plates, and top each serving with about 1 teaspoon Parmesan cheese.