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Overhead view of a white bowl of Composed Salad with Pickled Beets & Smoked Tofu recipe after adding dressing

Ana Cadena

Prep Time:15 minsActive Time:15 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts

Prep Time:15 minsActive Time:15 minsTotal Time:30 minsServings:4Yield:4 servings

Prep Time:15 mins

Prep Time:

15 mins

Active Time:15 mins

Active Time:

Total Time:30 mins

Total Time:

30 mins

Servings:4

Servings:

4

Yield:4 servings

Yield:

4 servings

Jump to Nutrition Facts

Jump to recipe

What Is a Composed Salad?

A salad can be served as a tossed salad or a composed salad. In a tossed salad, the ingredients are placed in a bowl and mixed with a salad dressing. In a composed salad, various ingredients are arranged on a serving platter or plates with the salad dressing drizzled on top or served on the side.

What Is Smoked Tofu?

Baked smoked tofu is a variety of tofu with a savory smoked flavor and a firm, toothsome texture. It’s ready to eat right out of the package. If you can’t find smoked tofu, any seasoned baked tofu will do the trick.

Overhead view of a ingredients in various bowls for Composed Salad with Pickled Beets & Smoked Tofu recipe

Cook Mode(Keep screen awake)Ingredients½cupreduced-fat sour cream¼cupchopped fresh dill2tablespoonslemon juice¼teaspoonsalt¼teaspoonfreshly ground pepper6cupstorn Boston or Bibb lettuce2cupstorn radicchio4hard-boiled eggs (see Tip), peeled and quartered2medium tomatoes, cut into wedges8ouncesbaked smoked tofu, diced1cupdiced pickled beets2cupssugar snap peas, trimmed and halved

Cook Mode(Keep screen awake)

Ingredients

½cupreduced-fat sour cream

¼cupchopped fresh dill

2tablespoonslemon juice

¼teaspoonsalt

¼teaspoonfreshly ground pepper

6cupstorn Boston or Bibb lettuce

2cupstorn radicchio

4hard-boiled eggs (see Tip), peeled and quartered

2medium tomatoes, cut into wedges

8ouncesbaked smoked tofu, diced

1cupdiced pickled beets

2cupssugar snap peas, trimmed and halved

DirectionsCombine sour cream, dill, lemon juice, salt and pepper in a small bowl.Ana CadenaCombine lettuce and radicchio in a large bowl; divide among 4 large plates and top with equal portions of hard-boiled egg, tomato wedges, tofu, beets and snap peas. Drizzle about 2 tablespoons of dressing over each salad.Ana CadenaTipTo hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.To make aheadCover and refrigerate the dressing (Step 1) in an airtight container for up to three days.Originally appeared: EatingWell Magazine, July/August 2011; updated April 2023

Directions

Combine sour cream, dill, lemon juice, salt and pepper in a small bowl.Ana CadenaCombine lettuce and radicchio in a large bowl; divide among 4 large plates and top with equal portions of hard-boiled egg, tomato wedges, tofu, beets and snap peas. Drizzle about 2 tablespoons of dressing over each salad.Ana CadenaTipTo hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.To make aheadCover and refrigerate the dressing (Step 1) in an airtight container for up to three days.

Combine sour cream, dill, lemon juice, salt and pepper in a small bowl.

Overhead view of a clear glass bowl of dill dressing from Composed Salad with Pickled Beets & Smoked Tofu recipe

Combine lettuce and radicchio in a large bowl; divide among 4 large plates and top with equal portions of hard-boiled egg, tomato wedges, tofu, beets and snap peas. Drizzle about 2 tablespoons of dressing over each salad.

Overhead view of a white bowl of Composed Salad with Pickled Beets & Smoked Tofu recipe before adding dressing

Tip

To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

To make ahead

Cover and refrigerate the dressing (Step 1) in an airtight container for up to three days.

Originally appeared: EatingWell Magazine, July/August 2011; updated April 2023

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Nutrition Facts(per serving)268Calories12gFat22gCarbs19gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.