This plant-based main-dish salad packs a powerful punch of greens, nutrients and flavor. Add healthy protein with convenient baked tofu slices, which have a firm texture that is well suited to salads and sandwiches. Sprinkle on a little crunch with slivered almonds, and just a hint of tropical sweetness with unsweetened coconut. The vinaigrette rounds out the dish with tangy-sweet kick. Source: EatingWell.com, May 2018

Lauren Grant
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Ingredients

Directions

  • Pack salad in an airtight storage container or large mason jar. Add tofu, almonds and coconut. Pack vinaigrette separately in a small jar. Just before eating, add the vinaigrette to the salad and toss to coat.

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Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

545 calories; 40.6 g total fat; 9.9 g saturated fat; 145 mg sodium. 768 mg potassium; 31.3 g carbohydrates; 11 g fiber; 13 g sugar; 20.8 g protein; 3050 IU vitamin a iu; 124 mg vitamin c; 117 mcg folate; 228 mg calcium; 5 mg iron; 96 mg magnesium; 1 g added sugar;