INGREDIENTS:Salad: 3 cups cucumber, peeled and chopped 2 cups tomatoes, seeded and chopped 1 ½ cups iceberg lettuce, torn 1 ½ cups romaine lettuce, torn 1 cup red onion, thinly sliced into rings 1 cup edamame (whole green soybeans), shelled and cooked 1/3 cup black olives, pitted, sliced and drainedDressing: 1 12.3-oz. package silken tofu 2 Tbsp. soybean oil 1 Tbsp. lemon juice 1 clove garlic, minced ½ tsp. leaf oregano, dried ½ tsp. black pepper, ground ¼ tsp. salt ½ cup feta cheese, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.