Featuring edamame (whole green soybeans), feta cheese, olives, tomato, cucumber, red onion, tofu and soybean oil, this soy-savvy salad will appeal to your vegetarian and health-conscious customers.
2 large cucumbers, peeled and chopped
2 tomatoes, seeded and chopped
1 1⁄2 cups torn iceberg lettuce
1 1⁄2 cups torn romaine lettuce
1 red onion, thinly sliced
1 cup edamame (whole green soybeans), shelled and cooked
1⁄3 cup ripe olives, pitted, sliced, and drained
12 oz. silken tofu
2 tbsp. soybean oil
1 tbsp. lemon juice
1 tsp. minced garlic
1⁄2 tsp. dried oregano
1⁄2 tsp. ground pepper
1⁄4 tsp. salt
1⁄2 cup crumbled feta cheese
1. For salad, combine first seven ingredients in large bowl.
2. For dressing, purée tofu, oil, lemon juice, garlic, oregano, and salt and pepper in food processor until smooth.
3. Pour dressing over salad and toss until blended. Sprinkle with cheese.