Peter Rabbit Salad with Thousand Island Dressing

• 1 cup lite silken tofu
• 2 Tbs. lemon juice
• 2 Tbs. finely chopped red onion
• 2 Tbs. white vinegar
• 2 1/4 tsp. Dijon mustard
• 1 1/2 tsp. grated Meyer lemon zest or grated lemon zest
• 3/4 tsp. salt
• 1/2 tsp. tamarind paste, optional
• 1/2 tsp. sriracha hot sauce, optional
• 4 English cucumbers, roughly peeled
• 8 cups baby lettuce leaves or mesclun greens
• 16 steamed green beans
• 16 baby carrots
• 16 French breakfast radishes

1. To make Dressing: Place tofu in bowl of food processor, and puree 2 minutes, or until smooth.
2. Transfer to bowl, and stir in remaining ingredients.
3. Season with salt and pepper, if desired.
4. To make Salad: Peel each cucumber into wide strips with vegetable peeler until you reach seed core, turning cucumber between each stroke of peeler to keep strips same width.
5. Discard core.
6. Wrap 3 or 4 strips together to make 3-inch-diameter rings.
7. Set rings on serving plates, and fill with lettuce leaves and green beans as if filling a vase.
8. Divide Dressing into 8 small bowls or ramekins, and place next to Salads on plates.
9. Arrange carrots and radishes around edges of plates.

lemon juice, red onion, white vinegar, mustard, lemon zest, salt, tamarind paste, hot sauce, cucumbers, baby lettuce, green beans, carrots, radishes

Taken from www.vegetariantimes.com/recipe/peter-rabbit-salad-with-thousand-island-dressing/ (may not work)