Summer Vegetable Salad POINTS® Value | 4 Servings | 2 Preparation Time | 20 min Cooking Time | 0 min Level of Difficulty | Easy side dishes | Tofu takes on the flavors of the foods it's combined with. Keep some on hand and use it like we did in this recipe as a healthy alternative to mayonnaise. Ingredients: 3 oz soft tofu 1/2 Tbsp Dijon mustard 1 1/2 Tbsp fresh lemon juice 2 Tbsp dill, leaves 1/4 tsp table salt 4 cup lettuce 3/4 pound beets, cooked, peeled and sliced (about 4 medium beets) 1/2 pound green snap beans, blanched and cooled 1 medium whole hard-boiled egg(s), peeled and quartered 1 small red onion(s), sliced 1 Tbsp capers 1/8 tsp black pepper

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