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Romaine Salad with Creamy Dressing

Yield 6 servings (serving size: about 2 cups)
Firm tofu is a creative stand-in for bread cubes when it comes to topping this salad. For the best results, use silken tofu for a creamy dressing and regular water-packed tofu for the "croutons." Prepare and chill the dressing up to three days ahead.

Ingredients

  • Dressing:
  • 3/4 cup reduced-fat silken firm tofu
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons grated fresh Parmesan cheese
  • Croutons:
  • 8 ounces reduced-fat water-packed firm tofu, drained and cut into (1/2-inch) cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • Salad:
  • 12 cups chopped romaine lettuce
  • 2 cups halved cherry tomatoes
  • 2 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 93
  • caloriesfromfat 33 %
  • fat 3.4 g
  • satfat 0.7 g
  • monofat 0.8 g
  • polyfat 1.4 g
  • protein 8.6 g
  • carbohydrate 8.9 g
  • fiber 3.4 g
  • cholesterol 3 mg
  • iron 2.2 mg
  • sodium 330 mg
  • calcium 103 mg

How to Make It

  1. To prepare dressing, place first 7 ingredients in a food processor; process until smooth. Spoon into a small bowl; stir in 2 tablespoons cheese.

  2. To prepare croutons, press tofu between paper towels until barely moist. Sprinkle tofu with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tofu; cook 10 minutes, browning on all sides.

  3. To prepare salad, combine lettuce, tomatoes, croutons, and dressing in a large bowl; toss gently to coat. Sprinkle with 2 tablespoons cheese.