Vegetarian Chef's Salad

Name: Vegetarian Chef's Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 vacuum-packed cooked beets, cut into sticks; 4 larges eggs; 79 milliliters fat-free plain yogurt; 4 servings Kosher salt and freshly ground pepper; 340 grams 12 cups mixed greens (about; 3 Tbsps extra-virgin olive oil; 3 Tbsps red wine vinegar; 2 Tbsps salted roasted sunflower seeds; 85 grams sharp cheddar cheese, cut into sticks; 113 grams smoked or baked tofu; 454 grams white mushrooms, trimmed and halved; 227 grams yellow wax beans, trimmed

Vegetarian Chef's Salad might be just the main course you are searching for. Watching your figure? This gluten free and vegetarian recipe has 378 calories, 21g of protein, and 26g of fat per serving. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 40 minutes. If you have mushrooms, roasted sunflower seeds, sharp cheddar cheese, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Preheat the oven to 450 degrees F. Toss the mushrooms with 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste on a baking sheet. Roast until tender and golden, about 12 minutes. Meanwhile, put the eggs in a saucepan and cover with cold water; bring to a boil.

Ingredients you will need

Mushrooms

Olive Oil

Pepper

Water

Egg

Salt

Equipment you will use

Baking Sheet

Sauce Pan

Oven

Add the wax beans and remove from the heat; cover and let stand 10 minutes.

Ingredients you will need

Wax Beans

Drain, then rinse the eggs and beans under cold water. Peel and quarter the eggs; set aside. Toss the beans with 1 teaspoon vinegar and a pinch each of salt and pepper in a medium bowl.

Ingredients you will need

Salt And Pepper

Vinegar

Beans

Water

Egg

Equipment you will use

Bowl

Combine one-third of the mushrooms, the remaining tofu, 3 tablespoons vinegar and 1 tablespoon olive oil, the yogurt, 3/4 teaspoon salt, and pepper to taste in a food processor and puree. Toss with the greens; season with salt and pepper. Divide among bowls. Top with the remaining mushrooms and tofu, the eggs, beans, beets, cheese and sunflower seeds.

Ingredients you will need

Salt And Pepper

Sunflower Seeds