Our recipe for Southwest Salad, Greek Yogurt Dressing is a big bowl of leafy greens tossed with whole grain quinoa, chipotle grilled tofu, and plenty of colorful, crisp, and crunch toppings.
Portion size: 1 salad, Recipe makes 1 salad
3 ounces tofu Chipotle seasoning, to taste 1 cup arugula 1/4 cup bell pepper strips 1/4 cup red onion slices 1/2 cup cooked quinoa 1/4 cup pico de gallo (or chopped tomatoes) 1/2 ounce baked tortilla strips 2 tablespoons Greek Yogurt Ranch (recipe below)
1. To prepare tofu: Press tofu between two cutting boards and let sit for 20 minutes. Allow excess moisture to drain. Pat dry. Cut into bite-size pieces and sprinkle with chipotle seasoning. Spray a small skillet with cooking spray and place over medium heat. Saute tofu until warm, about 4 minutes. 2. To assemble salad: Place arugula in a salad bowl. Top with warm tofu, bell pepper, onion, quinoa, pico de gallo, and baked tortilla strips. Drizzle with Greek Yogurt Ranch.
Nutrition info for 1 salad: 360 calories, 2 g saturated fat, 370 mg sodium
Serving size: 2 tablespoons, Makes 13 tablespoons
Ingredients 1 cup fat free plain Greek yogurt 1/4 cup white wine vinegar 1/4 cup olive oil 1 teaspoon minced garlic 1 tablespoon minced shallots 2 teaspoons minced chives 2 teaspoons chopped parsley 2 teaspoons minced dill 1/4 teaspoon salt 1/2 teaspoon black pepper
Stir all ingredients together until smooth. Serve chilled.
Nutrition info per 2 tablespoon serving: 50 calories, 4 g fat, 1 g saturated fat, 40 mg sodium, 1 g carbs, 1 g sugar, 0 g fiber, 2 g protein
Originally posted on Flik: https://www.flik-usa.com/blog/southwest-salad-greek-yogurt-ranch