Thai-Style Chopped Salad with Sriracha Tofu
Divide salad mix among 4 single-serving containers with lids. Top each with 1/2 cup edamame and one-fourth of the tofu.Advertisement
Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days.
Seal the salad containers and refrigerate for up to 4 days. Dress with vinaigrette up to 1 day before serving.
To make ahead: Refrigerate for up to 4 days.
2 medium-fat protein, 1 fat, 1 lean protein, 1 starch, 1 vegetable