Summer Vegetable Salad

• 3 ounces soft tofu
• 12 tablespoon Dijon mustard
• 1 12 tablespoons fresh lemon juice
• 2 tablespoons dill, leaves
• 14 teaspoon table salt
• 4 cups lettuce
• 34 lb beet, cooked,peeled and sliced (about 4 medium beets)
• 12 lb green beans, blanched and cooled
• 1 whole hard-boiled egg, peeled and quartered
• 1 small red onion, sliced
• 1 tablespoon capers
• 18 teaspoon black pepper

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.

tofu, mustard, lemon juice, dill, salt, lettuce, green beans, egg, red onion, capers, black pepper

Taken from www.food.com/recipe/summer-vegetable-salad-41089 (may not work)