Hearts of Romaine Salad with Creamy Soy Dressing

Becky Luigart-Stayner; Jan Gautro

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 52%
  • Fat: 2.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.8g
  • Carbohydrate: 2.7g
  • Fiber: 1.5g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 139mg
  • Calcium: 67mg

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

Preparation

  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.
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