Summer Vegetable Salad

This looks really great--much of these veggies are already out of season so I'll have to wait till next year!

• Ready In: 5 mins
• Serves: 2

Ingredients

• 3  ounces soft tofu
• 1⁄2 tablespoon Dijon mustard
• 1 1⁄2 tablespoons fresh lemon juice
• 2  tablespoons dill, leaves
• 1⁄4 teaspoon table salt
• 4  cups lettuce
• 3⁄4 lb beet, cooked,peeled and sliced (about 4 medium beets)
• 1⁄2 lb green beans, blanched and cooled
• 1  whole hard-boiled egg, peeled and quartered
• 1  small red onion, sliced
• 1  tablespoon capers
• 1⁄8 teaspoon black pepper

Directions

1. To make vinaigrette, combine tofu, mustard, lemon juice, dill and salt in a blender; pulse until smooth.
2. Toss with lettuce and divide between 2 large plates.
3. Arrange beets, green beans and egg on top of lettuce.
4. Top with sliced onion and sprinkle with capers.
5. Grind pepper over salads and serve.