Composed Salad with Pickled Beets & Smoked Tofu
Combine sour cream, dill, lemon juice, salt and pepper in a small bowl.Advertisement
Combine lettuce and radicchio in a large bowl; divide among 4 large plates and top with equal portions of hard-boiled egg, tomato wedges, tofu, beets and snap peas. Drizzle about 2 tablespoons of dressing over each salad.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.
Tip: Eggs, how to hard-boil: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Shopping Tip: Look for pickled beets in a jar near other pickled vegetables in most supermarkets.
2 vegetable, 2 medium-fat meat, 1 fat