Greek Salad with Tangy Lemon Tofu Dressing

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YIELD: 12 servings

For the salad: 3 cups iceberg lettuce, torn
3 cups romaine lettuce, torn
2 cups red onion, sliced into rings
4 medium tomatoes, seeded and chopped
4 large cucumbers, peeled, chopped
2 cups edamame (whole green soybeans), shelled, cooked
2/3 cup black olives, pitted, sliced, drained

For the dressing:
2 pkgs. silken tofu (12.3 oz. each)
1/4 cup soybean oil
2 Tbsps. lemon juice
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. black pepper
1/2 tsp. salt
1 cup feta cheese

1. Combine all salad ingredients in a large bowl.
2. Purèe all dressing ingredients except feta cheese in a food processor until smooth, scraping occasionally. Pour dressing over salad ingredients, toss and sprinkle with cheese.

Recipe and photo from United Soybean Board.