Ingredients

The following ingredients have 4 Servings
  • 1 head red leaf lettuce
  • 1 cup sugar snap peas
  • 1 large cucumber
  • 1 sweet red bell pepper
  • ½ cup shredded carrots
  • 7 ounces flavored baked tofu (possible flavors: teriyaki, sesame, ginger, peanut, spicy Thai)
  • 1 can white beans (15-ounce can)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon garlic chili sauce

Instruction

  • Wash and tear lettuce into bite-size pieces. Drain thoroughly and place in a large salad bowl.
  • Trim tips from sugar snap peas and cut on a diagonal into 1-inch slices.
  • Peel cucumber, if desired, and julienne (cut into thin, narrow slices, 1 or 2 inches long).
  • Cut red pepper in half and remove seeds and pith. Then, cut pepper into thin slices and cut slices diagonally into thirds.
  • Cut tofu into bite-sized pieces.
  • Rinse and thoroughly drain the canned white beans.
  • Add snow peas, cucumber, red pepper, carrots, and tofu to the greens in the large bowl.
  • In a separate smaller bowl, stir together balsamic vinegar, soy sauce, sesame oil, and chili paste/sauce. Add the drained and rinsed white beans to the dressing, and toss to coat.
  • Add bean mixture to the salad bowl just before serving.
  • If you like more dressing on your salad bowl, feel free to double the dressing, or serve with the salad dressing of your choice tossed in or on the side.